Back in a gentler time in our country, June 2015 to be exact, the internet was assaulted by the reaction of untold thousands who weighed in on a recipe that included peas in guacamole dip. Even President Barak Obama weighed in with a gentlemanly protest to the effect that he didn’t want peas in his guac. Fast forward to today, where many a convert now agrees that peas add a little sweetness and chunkiness to guacamole and intensify the green color. Try this recipe and remember that more fiber and other nutritious benefits have been increased due to the addition of one of spring’s best powerhouses.
2/3 cup thawed frozen peas or fresh peas
2 small jalapenos
2 tbsp. packed cilantro leaves, chopped. More for garnish
3 medium ripe avocados, diced
3 scallions, white and light green parts only, sliced thin
Zest of one lime
Juice of one lime (2 tablespoons) plus more as needed
¾ tsp salt
Tortillas chips for serving
Lime wedges for serving
Heat broiler to high and broil one of the jalapenos on a heatproof pan. Cook, turning occasionally until jalapeno is completely charred. Alternatively, if you have a gas stove, turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the jalapeno until the skin is completely blackened. Place the pepper in a small bowl, cover tightly with plastic wrap and let sit for 15 minutes. When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeno. Then halve seed and dice the remaining raw jalapeno. Avoid touching your eyes while handling this pepper.
In the bowl of a food processor, puree the peas with the roasted jalapeno, raw jalapeno, and cilantro. Process until almost smooth but still chunky.
In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt, and the pea puree. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed. Serve with tortilla chips and lime wedges.
To keep the avocado dip from turning brown, cover it tightly with plastic wrap and store in the refrigerator until ready to use.
Thanks to Jenn Segal at www.onceuponachef.com