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Lumpy Guacamole

Serve this lively dip with tortilla chips or on top of chili (try it with Chili con Carne. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole.

  • Yield: Makes 6 cups
Lumpy Guacamole

Photography: Beatriz de Costa

Source: Martha Stewart Living, January 2002


  • 6 ripe Hass avocados
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 4 plum tomatoes, finely diced
  • 1 medium onion, finely diced
  • 1 jalapeno pepper, minced (with seeds if desired)
  • 3 garlic cloves, minced
  • 1 1/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, or to taste


  1. Halve avocados, and remove pits. Score flesh into cubes with a small sharp knife, and scrape into a bowl. Stir in lime juice, lemon juice, tomatoes, onion, chile, and garlic. Season with salt and pepper.


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