---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Guacamole (Avocado Dip)
 Categories: Vegetables, Appetizers, Mexican
      Yield: 8 servings
 
      6    Ripe California avocados;
           -peeled and pitted
  1 1/2    White onions; chopped
    1/2 c  Cilantro; chopped
      2    Limes; juice of, or to
           -taste
      1 sm 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 avocados 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.
  
  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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