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, chilies, 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,
chilies, and cilantro
leaves in the center. On the other side, place the totopos.