Title: Guacamole (Avocado Dip)
Categories: Vegetable Appetizer Mexican
Yield: 8 Servings

6		Ripe California avocadoes, peeled and pitted
1 1/2		White onions, chopped
1/2	c	Cilantro, chopped
		Juice of 2 limes, or to taste
1		Very small zucchini, pureed
6	tb	Olive oil
6		Chiles serranos, finely chopped
		Salt to taste
		For the garnish:
2	lg	Tomatoes, chopped
1		Green onion, finely chopped
2		Chiles serranos, finely chopped
1/2	c	Cilantro leaves

Guacamole is prepared differently in various regions of Mexico. In the city of Monterrey, it is garnished to reflect the colors of the Mexican flag.

For the guacamole:

totopos (crisply fried tortilla wedges)

Put avocadoes in a glass bowl, and mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon guacamole into a mortar, and decorate with tomato on one side and green onions, chiles, and cilantro leaves in the center. On the other side, place the totopos.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93

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