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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This dairy-less guacamole recipe was printed in the local newspaper recently. Taste starts off sweet then heads to spicy-hot rather quickly. It was delicious on a tamale we ordered at a 'Mom and Pop-style' taco stand! Beautiful, mean and very green. Ingredients:
1 3/4 cups frozen baby peas, thawed (i used organic frozen peas from stahlbush island farms here in oregon) |
1 large hass avocado, peeled and pitted |
1 small red onion, chopped |
2 fire roasted jalapeno chilies (read *note below) |
1/4 cup lime juice |
2 roasted garlic cloves, minced (can use raw garlic if you prefer) |
1/2 teaspoon ground cumin (i roasted cumin seeds with the jalapenos but only the last 4-5 minutes) |
1/4 teaspoon salt (to taste) |
2 tablespoons chopped fresh cilantro |
fresh cilantro |
3 whole green peas |
Directions:
1. *Note: I fire roasted two fresh green jalapenos on a stove top grill on medium-high heat. Placed them in a paper bag to sweat for about 15-20 minutes then removed the skin, seeds and membrane and chopped. Takes longer to do (than opening a can of fire roasted chilies), but the taste was good and fresh. Removing the seeds and membrane is optional if you want the guacamole spicier.
2. In a food processor, combine the peas, avocado, onion, chilies, lime juice, garlic, cumin and salt.
3. Process until smooth, scraping down the sides of the processor bowl with a rubber spatula as needed.
4. Add the cilantro and pulse until just blended.
5. Adjust seasonings if necessary.
6. Garnish with fresh cilantro and a few whole green peas.
7. Yield is estimated.
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