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Stonehouse Guacamole

Stonehouse Guacamole


2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
1/2 teaspoon kosher salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, pitted, scooped, and cubed. ripe = they give easily when gently squeezed                
1 tsp Persian Lime oil, or more to taste.

A squeeze of lime, if desired

Two keys here: 1) use ripe avocados.  If good wine is made on the vine, good guac is made in the ripeness of the avo. 2) blending the 1st 4 ingredients together in a mortar and pestle and then add this paste to the cubed guac with Lime olive oil and a light squeeze of lime, as in a thin wedge.  You just want t taste of acid to compliment the fat of the guac without the tartness.  The lime flavor is in the oil.  Mash together with a fork, leaving some bits of whole guac.  If you can't mash the guac with a fork, it isn't ripe!  For deeper flavor, let the paste sit for an hour or more before mixing in the avo--it pays dividends!


Recipe borrowed heavily from Bon Appetit!

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