Recipe Courtesy of Emeril Lagasse
- 2 large, firm-ripe Hass avocados,peeled, pitted and diced
- ¼ cup minced white onion
- 2 Tbsp. minced fresh cilantro leaves
- 1 ½ Tbsp. fresh lime juice, or to taste
- 1 tsp. minced serrano chile
- ¼ tsp. ground cumin
- ¼ tsp. minced garlic
- ¼ tsp. salt
- pinch cayenne
In a large bowl, combine all the ingredients and mash with the back of a fork until
smooth with a few chunks. Adjust the seasoning to taste and serve.
Tip: If you add a tablespoon of sour cream to your guacamole, it will stay nice.