Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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


  • In a bowl mash all of the ingredients together with a fork or potato masher until thoroughly blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.