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
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.
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 stove top. Put the blackened jalapeño into a small bowl, cover with plastic wrap, and let cool.
Seed and chop the uncooked jalapeño. When cooled, wipe the charred skin off of the “cooked” one, then seed and chop it also.
Add the peas, cilantro, jalapeños, and salt to a food processor or a blender. Purée until chunky smooth.
Mash the avocados in a bowl and combine with the remaining salt, scallions, zest, and juice. Mix in the purée.
Garnish with some cilantro sprigs. Serve with your favorite guacamole “vehicle”. My family really liked this — the next day too.