Green-Peppercorn Guacamole

By Sam Sifton

Green-Peppercorn Guacamole
Peden & Munk for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Lauren Smith Ford.
Total Time
20 min
Rating
4(17)
Notes
Read community notes

Guacamoles come in myriad forms and occasionally draw controversy when they veer from the standard mix of avocados, jalapeños and lime. For an article in The Times in 2015, the San Antonio chef Quealy Watson steered the dish in a vaguely Asian direction, adding pickled green peppercorns to the mix. You can generally find pickled green peppercorns in the pickle section of your supermarket, near the capers. A younger, softer cousin to the black peppercorn, they add a marvelous bite to the dish.

Featured in: Feast in the Heart of Texas

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Ingredients

Yield:Serves 6-8
  • 1tablespoon pickled green peppercorns
  • 7cloves garlic, peeled and roughly chopped
  • 3serrano peppers, stemmed, seeded and roughly chopped
  • 3tomatillos, husks removed, rinsed, stemmed and cored
  • 3tablespoons lime juice
  • 2tablespoons roughly chopped cilantro leaves
  • 1 to 2teaspoons kosher salt
  • 6ripe avocados
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

252 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 3 grams protein; 368 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a food processor, combine the pickled green peppercorns, garlic and serranos, and pulse to combine.

  2. Step 2

    Add the tomatillos, and run food processor for 30 seconds or so, then add lime juice and pulse until the mixture is smooth. Add cilantro, pulse to combine, then add salt to taste.

  3. Step 3

    Cut the avocados in half lengthwise, cutting around the pit. Gently twist the top half of the avocados off to separate the halves. Carefully rap the pits with the edge of a sharp knife and twist them out. Using a paring knife, slice the avocado flesh of the halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the food processor bowl with a spoon.

  4. Step 4

    Process until smooth, then scoop into another bowl. If not serving immediately, cover with plastic wrap, pushing the film down onto the guacamole so that it does not darken.

Ratings

4 out of 5
17 user ratings
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Cooking Notes

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Haydn

isn't the standard mix avocados, cilantro, and jalapeños? I've been told that lime isn't traditional, although I still include it most of the time.

LiveToFish

what happened? No fish sauce.

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