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Did it. Guacamole with peas!
Prep Time
49 mins
Total Time
49 mins
 
Course: Dip
Cuisine: Mexican-American
Ingredients
  • 1/2 pound fresh or frozen peas I used frozen
  • 2 medium jalapeno peppers
  • 2 T. packed cilantro leaves chopped
  • 3/4 t. salt more as needed
  • 3 large avocados
  • 2 scallions white only, sliced as thin as possible
  • zest of 1 lime
  • Juice of 1 1/2 lime
  • 1 T. toasted sunflower seeds
  • Tortilla chips for serving
  • Lime wedges for serving
  • Flaky sea salt for serving
Instructions
  1. Blanche peas in boiling water for about one minute (until al dente). Drain and immediately transfer peas into a bowl of ice water.
  2. Broil one of the jalapeños until it is completely charred. Transfer to a small bowl and cover with plastic wrap for 15 minutes. Then, remove the charred skin from the jalapeño using a paper towel or the back of a knife. Remove seeds and mince jalapeño. Set aside.
  3. Drain the peas. Reserve two tablespoons of peas for garnish and puree the remainder in your food processor along with roasted jalapeno, minced raw jalapeno, cilantro and 1/4 t. salt. Continue to process until mixture is almost smooth but still a little chunky.
  4. In a serving bowl, combine mashed avocado, scallions, lime zest, lime juice and remaining 1/2 t. salt with the pea puree. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Servie with tortilla chips and lime wedges.
Recipe Notes

The original recipe called for e small ripe avocados. I used three large ripe avocados.