As with most discoveries in the kitchen, I came upon the secret to making my favorite guacamole by accident. When I reached into the fridge for the jalapeño I had set aside for g ...

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.

A recipe for guacamole, served in an avocado shell, appears in New York in June 2019. ... and then folding in the other ingredients so they don’t break down and make the guacamole watery.

Guacamole dates back to the Aztec Empire in Central America during the 1500s. Avocados were a favorite fruit in the area, and the Aztecs made “ahuaca-mulli” or avocado-mixture out of them. The Aztec’s ...

Ingredients:For Guacamole:1 medium avocado, peeled1 tablespoon lime juice2 tablespoons diced tomatoes2 tablespoons diced red onionSalt and pepper to tasteFor Sandwiches:6 slices sourdough bread1 ...

Salsa Ingredients: 1 large tomato; 1 or 2 jalapeños (I devein them if they are too spicy. I can usually tell by the smell) 1 1/2 tablespoon onion (yellow or white) ...

To make enough of this guacamole to feed the masses, you’ll need a head of garlic, a serrano pepper, at least four Hass avocados, a lime, some cilantro, as well as olive oil, salt, and pepper.