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Elizabeth Poett's Guacamole


byElizabeth Poett
Total 15 mins, includes cooling time
Active 15 mins
Makes 6 to 8 servings
TIP: An airtight layer of plastic wrap pressed onto the surface of the guacamole will keep it from browning during storage.
  • 6 large ripe Hass avocados, halved and pitted
  • 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
  • 4 small red tomatoes, finely diced
  • 1/2 cup finely diced red onion (about 1/2 medium red onion)
  • 1 Anaheim chile, finely chopped, including seeds
  • 1/4 cup fresh cilantro, finely chopped
  • 2 teaspoons kosher salt
  • 1/2 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.