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Stonehouse Guacamole

Stonehouse Guacamole

Chunky, limey, delicious! Perfect with chips or in tacos, sandwiches, hummus. A few simple pointers make a world of difference.

adapted from Roberto Santibañez


  • 2 tbsp minced onion
  • 1 tbsp minced fresh Serrano or Jalapeño chili
  • ½ tsp kosher salt
  • ¼ cup chopped cilantro, divided
  • 1 tsp Persian Lime Oil, or more to taste
  • 1 large or 2 small ripe avocados, pitted, scooped, and cubed
  • 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 5 ingredients together in a mortar and pestle and then add this paste/dressing to the cubed avocado, mash ⅓ of the avocado cubes with a fork, leaving plenty of whole bits, and mix.  Add a light squeeze of lime at the end, and just swirl the lime juice in a bit, so it is not completely blended.  You want the acid of the lime juice to compliment the fat of the avocado and oil. For deeper flavor, let the paste sit an hour or more before cubing and mixing in the avocado--it pays dividends!  Try it, you'll like it!

photo credit: Bon Appetit