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)
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.
