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Stonehouse Guacamole

Stonehouse Guacamole

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

adapted from Roberto Santibañez


  • 2 tbsp finely chopped white onion
  • 1 tbsp minced fresh Serrano or Jalapeño chili including the seeds, (or more, depending on taste)
  • ½ tsp kosher salt
  • ¼ cup chopped cilantro
  • 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 first 4 ingredients(onion, pepper, salt, cilantro) together in a mortar and pestle to form a paste.  

Add this paste/dressing to the cubed avocado along with the Persian Lime Oil, mix, then mash ⅓ of the avocado cubes with a fork, leaving plenty of whole bits, and mix again.  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 allows the flavors to meld and deepen.  Try it, you'll like it!



photo credit: Bon Appetit