Yield: Makes about 2 ¼ cups

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.

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