Green-Peppercorn Guacamole

Name: Green-Peppercorn Guacamole
Total time: 20 min
Yield: Serves 6-8
Cuisine: southwestern
Ingredients: 1 tablespoon pickled green peppercorns; 7 cloves garlic, peeled and roughly chopped; 3 serrano peppers, stemmed, seeded and roughly chopped; 3 tomatillos, husks removed, rinsed, stemmed and cored; 3 tablespoons lime juice; 2 tablespoons roughly chopped cilantro leaves; 1 to 2 teaspoons kosher salt; 6 ripe avocados

By Sam Sifton

Total Time: 20 min
Rating: 4(18)
Comments: Read comments

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

Preparation

Step 1
In the bowl of a food processor, combine the pickled green peppercorns, garlic and serranos, and pulse to combine.
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.
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.
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.

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