Prep 10 mins
Cook 0 mins
If you're watching your fat intake, or even if you're not this is very low in fat, delicious and beautiful. And it doesn't turn black. Works with anything avocado guacamole works with. Try it with Southwestern Potato Chips.
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1⁄4 bunch cilantro, no long stems
- 1 jalapenos or 2 serrano chilies, seeded
- 1 lb frozen peas, thawed
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon salt
- 1⁄4 medium red onion, finely diced
- In a food processor, process onion until finely diced; remove and set aside.
- Add oil, lime juice, cilantro and pepper until roughly pureed.
- Add peas, cumin and salt; blend until smooth, there will still be a few lumps, leave them.
- Remove mixture to bowl and stir in onion.
Very good! easy to prepare and I love the fact, that it tastes like the "Real" thing", but stays beautifully bright green! I did add some Chunky Salsa as I do with guacamole as well. Thanks for posting. Koechin
This was very good. Very easy to prepare. It needed more oil to improve the texture. It was quite sweet so I added juice from an extra lime. Allover a tasty, quick and satisfying recipe. Thanks for posting!
This is very close to the recipe I use. I use up to 1/4 c. of olive oil for this amount of peas. What's particularly good about this recipe is that you can modify it to fit your personal preferences - a little more jalapeno or Tabasco for more heat, some chopped tomato or sweet red pepper for contrast - whatever. I made this for a potluck party last weekend - two bowls of real guacamole were on the table as well - this one disappeared first. Thanks for saving me the trouble of posting!