Equipment
* optional
Ingredients
Aromatics & Seasoning
- 10 g pickled green peppercorns, drained
- 4 g kosher salt
- 40 g white onion, finely diced, divided
- 10 g serrano pepper, finely minced, seeds removed for less heat
Base & Mix-ins
- 3 hass avocados, ripe
- 50 g tomatillo, husked, rinsed, and finely diced
- 10 g fresh cilantro, finely chopped
- 15 ml lime juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 79 kcal
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 159 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 260 mg
- Calcium
- 12 mg
- Iron
- 0.4 mg
- Magnesium
- 15 mg
- Phosphorus
- 28 mg
- Zinc
- 0.3 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.9 mg
- Folate
- 39 mcg
- Water
- 44 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the pickled green peppercorns, kosher salt, half of the white onion, and the minced serrano pepper into a mortar and pestle. Pound into a coarse paste to release the essential oils.
Halve the avocados and remove the pits using a chef's knife. Score the flesh in a crosshatch pattern and scoop it into a large mixing bowl.
Add the pounded aromatics to the avocado. Gently crush the mixture together using a sturdy fork, leaving plenty of coarse chunks for texture.
Fold in the remaining diced white onion, diced tomatillo, chopped cilantro, and fresh lime juice until evenly distributed.
Taste the guacamole for seasoning, adjusting with more salt if necessary. Let the mixture rest at room temperature (around 20°C/68°F) to allow the flavors to marry before serving.
Chef's Notes
- For the best texture, ensure your avocados are perfectly ripe; they should yield to gentle pressure at the stem but not feel entirely mushy.
- Using pickled green peppercorns adds both acidity and a mild, herbaceous heat. Rinse them briefly if you want to control the impact of the brine.
- Raw tomatillos add a crisp, tart crunch that perfectly cuts through the rich avocado, acting as a textural contrast to the soft peppercorns.
- Pounding a small amount of the aromatics with salt creates a flavor base that seasons the dip more evenly than simply stirring the ingredients together.
Storage
Refrigerator: 1 day — Press plastic wrap directly onto the surface of the guacamole to prevent oxidation.
Troubleshooting
Guacamole turns brown quickly
Cause: Oxidation from air exposure
Fix: Scrape off and discard the top oxidized layer before serving; the guacamole underneath will be perfectly green.
Prevention: Press plastic wrap directly onto the surface of the guacamole when storing, eliminating all air pockets.
Guacamole is too tart or acidic
Cause: Too much lime juice or overly acidic pickled peppercorn brine
Fix: Fold in half of a freshly mashed avocado to dilute the acidity, or add a tiny pinch of sugar.
Prevention: Rinse pickled peppercorns lightly before using and add lime juice incrementally.
Cultural Context
Guacamole originated in Central Mexico, where it has traditionally been prepared by pounding ingredients in a volcanic stone molcajete. This Southwestern interpretation bridges culinary traditions by introducing the briny, floral bite of pickled green peppercorns, an ingredient more commonly associated with French or Southeast Asian cuisines. The addition of raw tomatillo reinforces the regional Southwestern profile with a bright, crisp acidity.
