from The Art of Mexican Cooking by Aaron and Salom

2 medium-sized, very ripe avocados
2 medium-sized ripe tomatoes
1 small onion, grated very fine
2 small Serrano or any hot chilies, chopped, or 2 tablespoons
chili powder
1 tablespoon olive oil
2 teaspoons (1 each) lime and lemon juice
Dash of paprika
2 teaspoons salt (more or less)
Freshly ground pepper to taste
1/2 teaspoon coriander (or more to taste)

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. But if you want to make it a bit ahead of time, be sure to put avocado seed in the spread and wrap the dish tightly with foil or cellophane wrap so it will not darken. Serve with Tostaditas or crackers. Yield: 3 cups of spread