Guacamole is a staple of many meals served in the American Southwest. It is, of course, a mashed avocado dip and the name derives from an Indian Náhuatl word, ahuacatl, meaning avocado, and molli, meaning a blend or concoction.
2 canned serrano chilies, drained, stems removed, and chopped
¾cup cubed, drained ripe tomatoes
Salt to taste, if desired
Cut the avocados in half and discard the pits. Remove the peel and put the avocado halves in a mixing bowl. Using a fork and knife scissors-fashion, cut the avocado roughly into ½-inchpieces. Sprinkle with lime juice and stir. There should be about 2cups.
Put half the chopped avocado into the container of a food processor or electric blender and add ¼cup onion, the olive oil, and ¼cup coriander. Blend thoroughly. Add this to the remaining chopped avocado. Add the chilies. Stir in the remaining onion and coriander and the tomatoes. Add salt to taste.