6 California avocados, peeled & pitted 1−1/2 White onions, chopped 1/2 Cup Cilantro, chopped Juice of 2 Limes, or to taste 1 Small Zucchini, pureed 6 Tablespoons Olive oil 6 Chiles serranos, finely chopped Salt to taste 2 Large Tomatoes, chopped 1 Green onion, finely chopped 2 Chiles serranos, finely chopped 1/2 Cup Cilantro leaves Totopos (crispy fried tortilla wedges)
Put avocados in a glass bowl, 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 the guacamole into a flat bowl, and decorate with tomato on one side, chiles, and cilantro leaves in the center. On the other side, place the totopos.
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