Chef Marco Antonio Cázares has discovered that by adding brunoise zucchini to the guacamole, it prevents oxidation and doesn’t change the taste of the dish!
Cut avocados in half and remove seed. Extract avocado pulp from the peel, put in a mixing bowl. Mash the avocado pulp using a fork, then add the chopped onion, cilantro, lemon, salt and pepper. Mix all together well. Use a half of green serrano chili to start, and then go to your desired degree of spiciness. Chop the tomato, and add to the guacamole and mix together.