Avocado and Green Peppercorn Cream

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1 large or 2 medium ripe Hass avocados, pitted, peeled, and cut in cubes

1/2 serrano or jalapeño chile

1 teaspoon brined green peppercorns

2 tablespoons freshly squeezed lime juice

45 drops Rain’s Choice pure Vanilla Extract

2 tablespoons water, plus more as needed

1 teaspoon kosher salt, plus more to taste

Black pepper in a mill

2 tablespoons chopped fresh cilantro


Put the avocado in the work bowl of a food processor (preferably a small work bowl) fitted with a metal blade. If you like a lot of heat, chop the chile without seeding it.

For a milder flavor, remove the seeds and chop. Add to the work bowl, along with the green peppercorns, lime juice, vanilla to taste, water, salt, and several generous turns of black pepper.

Pulse several times and then process until the mixture is quite smooth.

Taste, correct for salt as needed, and, if necessary, adjust for texture by adding another teaspoon or two of water if it seems too thick. Transfer to a small bowl and fold in the cilantro. Use immediately, or refrigerate, covered, for up to 3 days.