Guacamole (avocado Dip)

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