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!
- 2 ripe avocados
- 1/2 ripe chopped tomato without seeds
- Green zucchini
- Olive oil
- A dash of freshly grated black pepper
- 1 Tablespoon lemon juice (Mexican lemon is green)
- 1/2 red onion, minced (about 1/2 cup)
- 1 -2 serrano chiles, stems and seeds removed, minced
- 2 Tablespoons fresh finely chopped cilantro
- 1/2 Teaspoon salt
- Green Serrano chili
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.