Green Peppercorn Guacamole Recipes
GUACAMOLE
Few appetizers are more associated with Mexican food than guacamole. Who can resist this sumptuous green dip made from ripe avocados? This recipe has just the right balance of avocados, onion, jalapeños, cilantro and lime juice.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Yield 44
Number Of Ingredients 10
Steps:
- Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
- Serve with tortilla chips.
Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 30 mg
GREEN-PEPPERCORN GUACAMOLE
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.
Provided by Sam Sifton
Time 20m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, combine the pickled green peppercorns, garlic and serranos, and pulse to combine.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 11 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 368 milligrams, Sugar 2 grams
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