Prep 30 mins
Cook 0 mins
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.
- 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
- *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.
- In a food processor, combine the peas, avocado, onion, chilies, lime juice, garlic, cumin and salt.
- Process until smooth, scraping down the sides of the processor bowl with a rubber spatula as needed.
- Add the cilantro and pulse until just blended.
- Adjust seasonings if necessary.
- Garnish with fresh cilantro and a few whole green peas.
- Yield is estimated.