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Avocado
Avocado Dip

James's Guacamole Dip

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

 Method :
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.