Green Peppercorn Guacamole Recipes
THREE-PEPPER GUACAMOLE
If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. - Laura Levy, Lyons, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips.
Nutrition Facts : Calories 76 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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
GUACAMOLE WITH GREEN CHILI PEPPERS
Make and share this Guacamole With Green Chili Peppers recipe from Food.com.
Provided by True Texas
Categories Low Protein
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine ingredients. Cover and chill.
Nutrition Facts : Calories 454.6, Fat 39.4, SaturatedFat 5.7, Sodium 796.5, Carbohydrate 30.1, Fiber 18.7, Sugar 4.6, Protein 6.1
GREEN PEA GUACAMOLE
From a package of frozen green peas. Use the best quality green peas you can find. I changed the ingredients around a little. For less heat, use a mild pepper such as Anaheim.
Provided by COOKGIRl
Categories Vegetable
Time 21m
Yield 1 3/4 cups
Number Of Ingredients 12
Steps:
- Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
- Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
- Continue blending, scraping down sides of blender and mixture is smooth.
- Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
- Yield is estimated.
Nutrition Facts : Calories 360.1, Fat 25.9, SaturatedFat 4.6, Cholesterol 6.7, Sodium 323.1, Carbohydrate 26, Fiber 6.8, Sugar 10.2, Protein 8.3
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