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.
*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.