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Stonehouse Guacamole

Stonehouse Guacamole

Chunky, limey, delicious! Perfect with chips or Mexican food. Your family and friends will be asking what your secret is!

adapted from Roberto Santibañez


  • 2 tbsp minced white onion
  • 1 tbsp minced fresh Serrano or Jalapeño chili
  • ½ tsp kosher salt
  • ¼ cup chopped cilantro, divided
  • 1 large or 2 small ripe Mexican Hass avocados, pitted scooped, and cubed
  • 1 tsp Persian Lime Oil, or more to taste

A squeeze of lime

Two keys here: 1) use ripe avocados.  If good wine is made on the vine, good guacamole is made in the ripeness of the avocado. Ripe = they give easily when gently squeezed. 2) blend the 1st 4 ingredients together in a mortar and pestle and then add this paste to the cubed avocado with Persian Lime Oil and a light squeeze of lime at the end, as in: a thin wedge.  You want the acid to compliment the fat of the avocado without the tartness; the lime flavor is in the oil.  You are basically making a dressing, and then dressing the cubed avocado with it.  Finish by mashing ⅓ of the avocado cubes with a fork, leaving plenty of whole bits of avocado.  For deeper flavor, let the paste sit an hour or more before mixing in the avocado--it pays dividends!

photo credit: Bon Appetit

Works well with

Persian Lime Oil, 500 ml
Persian Lime Oil, 500 ml

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