Food & Cooking Recipes Appetizers Lumpy Guacamole 3.2 (5) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Beatriz de Costa Yield: 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. Ingredients 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 Directions 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. Rate it Print