This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.
Recipe information
Yield
makes 6 cups
Ingredients
6
ripe Hass avocados
1
/4 cup fresh lime juice
1
/4 cup fresh lemon juice
4
plum tomatoes, finely diced
1
medium onion, finely diced
1
jalapeño pepper, minced (with seeds, if desired)
3
garlic cloves, minced
1
1/4 teaspoons coarse salt
1
/2 teaspoon freshly ground pepper, or to taste
Need to make a substitution?
Preparation
Halve the avocados, and remove the pits. Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl. Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic. Season with salt and pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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