Lumpy Guacamole

Photo: Beatriz de Costa
6 cups

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.


  • 6 ripe Hass avocados

  • ¼ cup freshly squeezed lime juice

  • ¼ 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 ¼ teaspoon coarse salt

  • ½ 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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