Sweet Pea Guacamole Recipe - Cooking Index
Sweet Pea Guacamole Recipe - Cooking Index
Unlikely as this recipe sounds, it's quite delicious in a completely different way from traditional avocado guacamole. Ripe avocados are often scarce -- usually just when you want to make guacamole -- but sweet little frozen peas are always in the freezer section at the supermarket, so you can always prepare an appealing substitute.
Courses: Dips and Spreads, Starters and appetizers| 2 tablespoons | 30ml | Virgin olive oil |
| 2 tablespoons | 30ml | Fresh lime juice |
| 1/4 | Cilantro - long stems removed | |
| 1 | Jalapeno pepper - seeded | |
| (or 2 serrano peppers - seeded) | ||
| 1 lb | 454g / 16oz | Frozen peas - thawed |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Red onion - finely diced (medium) |
Combine oil, lime juice, cilantro, and jalapeno in a blender or food processor and blend until cilantro and the pepper are roughly pureed. Add peas, cumin, and salt and blend until smooth. There will still be some lumps but this adds to the textural interest of the guacamole. Scrape into a mixing bowl and add the diced red onion. Serve as a dip with tortilla chips or potato chips.
This recipe yields 2 cups of guacamole.
Serving Suggestions: Not only does this sweet pea mixture make a tasty dip with the ubiquitous corn chip, it is ideal as a side dish on the Mexican buffet table because, unlike the real thing, it doesn't quickly lose its appetizing green color. For the same reason it also works well in dishes that call for a guacamole garnish. Use more jalapenos and cilantro for a livelier dip.
Source:
GREAT FOOD WITHOUT FUSS by Frances McCullough and Barbara Witt
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.