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Food Editor Daniel Hernandez makes the case for subtracting tomatoes and onions from guacamole recipes. L.A. Times readers share how they make the dish.
At its core, guacamole is the MVP of dips—mashed ripe avocados mixed with lime juice, salt, cilantro, diced tomatoes, onion and jalapeño. You can also keep it super simple and just mix mashed ...
1. In a shallow bowl, mix the avocados, tomato, onion, cilantro, mint, jalapeño and lime juice; season with salt and pepper. Melt the cheese in a microwave-safe bowl, pour over the guacamole and serve with tortilla chips.
1 medium tomato, diced; 1 / 4 small red onion, minced; 1 / 4 cup finely chopped cilantro; 2 tbsp finely chopped mint; 1 jalapeño, seeded and minced; 2 tbsp fresh lime juice; salt; freshly ground ...
Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, Serrano chilies and salt. Stir to combine.
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.
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No need to go over-the-top. Make guacamole the simple way: avocado, chile, garlic, lime juice, salt and cilantro. That's it. (Myung J. Chun / Los Angeles Times)
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