I was in the mood for guacamole, but it was already dark outside and I didn't feel like walking across the ranch to pick a lime. Luckily, we had a few finger limes sitting on the counter, and they ended up being the perfect addition.
If you've never tried finger limes, they're often called "citrus caviar" because of the tiny pearls of juice inside. Mixed into guacamole, they create little bursts of bright, limey flavor in every bite.
As a general rule, use about 1 finger lime for every 1–2 avocados, depending on the size and how citrusy you'd like your guacamole.
One tip I swear by: use cold avocados. I always refrigerate my avocados before making guacamole. Not only does it make the guacamole extra refreshing, but the cooler temperature also helps it hold its texture and stay fresher longer. Especially on a warm day, cold guacamole just hits differently.
Ingredients
- 4 avocados, chilled
- 4 finger limes
- ½ serrano pepper, finely minced
- 1–2 teaspoons Lawry's Garlic Salt, to taste
- ½ teaspoon Himalayan pink salt, or to taste
- 1–2 teaspoons freshly cracked black pepper, to taste
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Cut the finger limes in half and gently squeeze out the citrus pearls.
- Add the minced serrano, garlic salt, pink salt, and black pepper.
- Mash and mix until creamy, leaving a little texture if desired.
- Taste and adjust seasoning as needed.
Serve immediately with chips, fresh vegetables, or alongside your favorite tacos.
The finger limes add a fun twist and a bright pop of citrus that makes this guacamole extra special. It may have started as a late-night improvisation, but it's definitely earned a spot in our regular rotation.
You can find our very own Stepladder Ranch avocados and finger limes at our farmers markets!
