A friend of a friend shared a recipe for green pea “guacamole” with me after I mentioned my love of cilantro, but allergy to avocados. I made a few variations and came up with this recipe, which is really a very tasty Mexican flavored dip. This “guac” has a nice, bright flavor from the cilantro, a bit of tang from the lime and a little kick of heat thanks to the chipotle chilis.
Serve it as you would a regular guacamole. I like to serve it with tacos as a topping – even with breakfast burritos. It’s also a great topping for fish or grilled chicken.
Green Pea “Guacamole”
1/3 medium red onion, finely chopped
4 Tbs. olive oil
Juice of 1 lime (about 4 Tbs.)
1/2 bunch cilantro, stems removed
½-1 tsp. chipotle chilis in adobo sauce or 1 small jalapeno pepper, seeded
10 oz frozen peas
½ tsp. ground cumin
1 tsp. salt
Chop onion in food processor until finely chopped. Place onion in a medium bowl and set aside. Combine oil, lime juice and cilantro in food processor until roughly pureed. Add chili, peas, cumin, salt and blend until almost smooth (should be some chunks left). Stir in red onion. Add additional salt and pepper to taste. Garnish with a bit of chopped red onion. Serve with tortilla chips or toasted pita.
- You don’t need to defrost or cook the frozen peas before pureeing them, but I do let the dip sit at room temperature for about a half hour before serving.
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