Sweet Pea Guacamole
"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."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
