Guacamole II

The Art of Mexican Cooking, 1965

10 minutes — 3 cups

Ingredients

2	medium	avocados (very ripe)
2	medium	tomatoes
1	small	onion (grated very fine)
2	small	serrano chilies (chopped)
1	tablespoon	olive oil
1	teaspoon	lime juice
1	teaspoon	lemon juice
1	dash	paprika
2	teaspoon	salt (or to taste)
1⁄2	teaspoon	ground coriander (or to taste)
		ground black pepper (to taste)

Instructions

Mash avocados with fork. Add the other ingredients and stir into a paste that has texture and is not too smooth. This dish is best if made immediately before serving. Serve with tostaditas or crackers.

Notes

Variations include:

1) Adding bits of crisp bacon.
2) Add 2 teaspoons freshly chopped parsley or cilantro.
3) Use dry white wine instead of lemon and lime juices.
4) A dash of curry powder.
5) Mix in a 3-ounce packet of cream cheese.
6) Use 1/2 cup of chopped, cooked turkey.