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  • Yield: 1 cup


  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons peeled and finely chopped Italian plum tomatoes
  • 2 tablespoons chopped onions
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons minced, seeded jalapeno peppers
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced garlic;1/2 teaspoon Worcestershire sauce
  • 1/4 hot sauce
  • Salt and fresh ground black pepper


  • Combine all ingredients in a bowl and mash together with a fork or potato masher until blended but still chunky. Season to taste with salt and pepper. Cover tightly by laying a sheet of plastic wrap directly on surface of guacamole and gently squeezing out any air bubbles. Refrigerate until ready to use.