Chunky, limey, delicious! Perfect with chips, tacos, sandwiches, or hummus. A few simple pointers make a world of difference. The key is to 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. Recipe 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 your taste for spice)
- ½ tsp kosher salt
- ¼ cup chopped cilantro
- 1 tsp Persian Lime EVOO, or more to taste
- 1 large or 2 small ripe avocados, pitted, scooped, and cubed
- Squeeze of lime juice
Blend the first 4 ingredients (onion, chili pepper, salt, cilantro) together in a mortar and pestle to form a paste. Add this to the cubed avocado along with the Persian Lime Oil. Mix everything, then mash ⅓ of the avocado cubes with a fork, leaving plenty of whole bits, and mix it all together again. Add a light squeeze of lime over top at the end, and just swirl it 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.
- Add a drizzle of Hot Chili or Habanero EVOO
photo credit: Bon Appetit