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Ina's Guacamole


This dip should be served immediately; avocados turn brown when exposed to air.

  • Yield: Makes about 4 cups

Photography: Luca Trovato

Source: Martha Stewart Living, November 2000


  • 4 avocados
  • 3 tablespoons (about 2 limes) freshly squeezed lime juice
  • 1/2 teaspoon hot-pepper sauce
  • 1 scallion, sliced 1/8-inch thick
  • 1 medium tomato, seeded and cut into 1/4-inch pieces
  • 1/4 cup coarsely chopped fresh cilantro (optional)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper


  1. Cut the avocados in half; remove the pits, and peel. Coarsely chop the avocados, and place them in a medium bowl.

  2. Stir in the lime juice, hot-pepper sauce, scallion, tomato, cilantro, salt, and pepper. Serve immediately.

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