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Rustic Guacamole

  • Yield: Makes about 2 3/4 cups
Rustic Guacamole

Source: Martha Stewart Living, March 2006


  • 1 small onion, finely chopped
  • 2 to 3 serrano chiles, finely chopped
  • 1 teaspoon coarse salt
  • 2 ripe avocados, (preferably Hass), halved, pitted, and peeled
  • 3 tablespoons fresh cilantro, coarsely chopped
  • 1 small green zebra tomato, (or any small ripe red tomato), seeded and chopped
  • Tortilla chips, for serving


  1. Stir together onion, chiles, and salt in a medium bowl. Roughly mash avocados into onion mixture, leaving the avocados very chunky. Stir in cilantro and tomato. Serve with tortilla chips.

Reviews (7)

  • kitty33 30 Jan, 2009

    Also try adding corn nuts! Sounds strange, but I had this at an upscale Mexican restaurant and those corn nuts add amazing flavor and texture.

  • pjob 29 Jan, 2009

    roasted garlic and cilantro along with freshly squeezed lime juice are all a must for a good guacamole

  • ayelene 29 Jan, 2009

    Another thing you can do to keep it from turning brown is to put the avocado pit in the bowl with the guacamole until you are ready to serve.

    I always add some garlic to the dip as well.

  • tjf 29 Jan, 2009

    Lime and garlic are never to be left out

  • pmelros 29 Jan, 2009

    Martha, How could you NOT include lime juice in a guacamole recipe ??? I like to add a pinch of Mexican oregano, too.

  • ckuppy 29 Jan, 2009

    Adding a tablespoon of lime juice (or lemon juice) will help keep guacamole from turning brown. If not serving immediately, cover with plastic wrap so that wrap is right on top of the guacamole.

  • Soon2BVP 29 Jan, 2009

    Always remember to get a RIPE avocado. A ripe avocado will slightly yield to pressure when you push on it and has a dark skin. Also, purchase more avocados than you think you will need, in case you get a bad avocado. The unripe avocado is not very flavorful and will not make a good guacamole.

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