Guacamole

This was an accompaniment to some Emeril recipe on Food Network, but it's the best guacamole I've ever had. It's pretty much the only one Katy will eat, too. We like to serve it with the scoop-shaped tortilla chips and the white queso you can find in the refrigerator case (not the nasty orange "nacho cheese").

1. 2 large firm-ripe avocados, peeled, pitted and cup in 1/2-inch pieces
2. 1/4 cup minced white onions
3. 2 T minced fresh cilantro leaves
4. 1 T fresh lime juice, or more to taste
5. 1 t minced Serrano or jalapeño chile
6. 1/4 t ground cumin
7. 1/4 t minced garlic
8. 1/4 t salt
9. Pinch cayenne

In a large bowl, combine all the ingredients and mash with the back of a fork until mostly smooth with a few chunks. Adjust the seasoning to taste, and serve. I tend to substitute 2 t dried cilantro or use less of the fresh stuff to tone down that flavor.