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Ingredients:
10 oz frozen peas (not tiny ones)
1 jalapeño pepper
1/4 cup extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp ground cumin
1/4 tsp salt
1 1-inch square of red onion
Instructions:
Cook peas according to package instructions. For this recipe, the
larger peas work better than the tiny peas. Drain cooked peas and pat
with paper towelling to remove as much water as possible. If you want
less "heat" in the guacamole, seed the pepper and discard the seeds.
Mince the pepper in a food processor or blender. Add oil and 1 1/2
teaspoons lemon juice, and let machine run until the pepper is more
finely minced. Add peas, cumin, and salt, and puree about 2 minutes,
stopping several times to scrape down the sides of the container.
Transfer the puree to a small bowl. Cut the onion into a small dice
and add to the mixture. Adjust the seasoning with additional lemon
juice or salt if necessary. Cover tightly and chill thoroughly up to
2 days before serving.
Servings: 8
Truths are first clouds; then rain, then harvest and food Henry Ward Beecher
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Sweet Pea Guacamole Recipe brought to you by Mexican Recipes To-Go
