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Ingredients:
2 tbsp Virgin olive oil
2 tbsp Fresh lime juice
1/4 bunch Cilantro trimmed of long stems
1 Jalapeno pepper, seeded, -OR
2 Serrano peppers, seeded
1 lb Frozen peas, defrosted
1/4 tsp Ground cumin
3/4 tsp Salt
1/4 medium Red onion, finely diced
Instructions:
COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food
processor
and blend until cilantro and peppers 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Per Serving (excluding unknown items): 721 Calories; 72g Fat (87.6%
calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 14 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Sweet Pea Guacamole 1 Recipe brought to you by Mexican Recipes To-Go
