Sweet pea guacamole
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 — and these seem to be more plant-based recently. This is one of my favorite guacamole recipes yet.
My family really liked this — the next day too.
Servings: 8
Ingredients
- 1/2 pound fresh sweet peas, shucked or frozen
- 2 jalapeños
- 1/4 cup cilantro leaves, chopped
- 3/4 teaspoon salt
- 3 ripe avocados, mashed
- 4 scallions, white and light green part thinly sliced
- Zest and juice of one lime
Directions
- Parboil the peas for 1 minute in boiling water, drain, and plunge into a bowl of ice water.
- 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 stovetop.
- Put the blackened jalapeno into a small bowl, cover with plastic wrap, and let cool.
- Seed and chop the uncooked jalapeno. Wipe the charred skin off of the "cooked" one, then seed and chop it also.
- Add the peas, cilantro, jalapeño, and 1/4 teaspoon salt to a food processor or a blender.
- Puree until chunky smooth.
- Mash the avocados in a bowl and combine with the remaining salt, scallions, zest, and juice.
- Mix in the puree.
- Garnish with some cilantro sprigs.
- Serve with your favorite guacamole "vehicle."
Nutrition information (per serving)
- Calories: 150
- Total fat: 11 g
- Saturated fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 270 mg
- Total carbohydrate: 12 g
- Dietary fiber: 7 g
- Total sugars: 2 g
- Protein: 3 g