| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Vegetables, Appetizers, Mexican | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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