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What’s a party without guacamole? Growing up in California, guacamole is a staple at every get together. There is usually a bowl of fresh, homemade guacamole and a basket of tortilla chips to go along with it. We are lucky enough to have neighbors on the central coast who grow beautiful avocados, and so making this easy dip is worth it every time! This recipe has just the right combination of citrus, salt, spice, and avocado.
TIP: An airtight layer of plastic wrap pressed onto the surface of the guacamole will keep it from browning during storage.


Recipe makes 6 to 8 servings. Total time 15 minutes, including cooling time. Active time 15 minutes.


  • 6 large ripe Hass avocados, halved and pitted
  • ½ cup freshly squeezed lemon juice (from about 3 lemons)
  • 4 small red tomatoes, finely diced
  • ½ cup finely diced red onion (about ½ medium red onion)
  • 1 Anaheim chile, finely chopped, including seeds
  • ¼ cup fresh cilantro, finely chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic powder


  1. Scoop the avocado flesh out of the skins and place it in a large bowl. Cover the avocados with lemon juice. Add the tomatoes, onion, chile, cilantro, salt, and garlic powder. Take a butter knife in each hand and cut through the mixture, mixing as you go. Serve immediately with tortilla chips. If making ahead, use a rubber spatula to clean the sides of the bowl, then cover with plastic wrap and press the plastic over the surface of the guacamole, making sure to push out any air between the guacamole and the plastic wrap. Refrigerate for up to 6 hours.

Recipe first featured on Ranch To Table Season 3 Episode 10: "Dinner on the Rosa" on the Magnolia Network.



Photographs by BJ Golnick and Brian Skope

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