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.

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

　　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.Buy the full book from Amazon.