ingredients
all
1/2 lb fresh sweet peas
shucked or frozen
2 whole jalapeños
1/4 cup cilantro
chopped, save the sprigs
1/4 tsp salt
3 whole avocados
mashed
1/2 tsp salt
4 whole scallions
thinly sliced
lime zest
1 whole lime
squeezed into juice
As I am not a trained chef, I simply look for recipes, try them, make my own adjustments and share them if they are tasty. This one is definitely worth sharing. The Week is, no surprise, a weekly news magazine that looks at all sides of many of the world’s issues. They also offer a recipe of the week - this is one of my favorite guacamole recipes yet.
1
Parboil the peas for 1 minute in boiling water, drain, and plunge into a bowl of ice water.
2
Char one of the jalapeños. The recipe said to do it under a broiler. I just held it with tongs directly in the flame of a burner on the stove top. Put the blackened jalapeño into a small bowl, cover with plastic wrap, and let cool.
3
Seed and chop the uncooked jalapeño. When cooled, wipe the charred skin off of the “cooked” one, then seed and chop it also.
4
Add the peas, cilantro, jalapeños, and salt to a food processor or a blender. Purée until chunky smooth.
5
Mash the avocados in a bowl and combine with the remaining salt, scallions, zest, and juice. Mix in the purée.
6
Garnish with some cilantro sprigs. Serve with your favorite guacamole “vehicle”. My family really liked this — the next day too.