Sweet Pea Guacamole

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.

• Ready In: 30 mins
• Yields: 2 cups

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

• Garnish

•  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.