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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
Ina's Guacamole

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.

Reviews (1)

  • EricaF 29 Aug, 2008

    I've been making this guacamole for several years and it is absolutely the best. Friends and family rave over it, and it is simple to make. Try some on your next grilled hamburger - mmm!

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