Best 3 Green Pea Guacamole Recipes

GREEN PEA GUACAMOLE

Steps:

• Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
• Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
• Continue blending, scraping down sides of blender and mixture is smooth.
• Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
• Yield is estimated.

GREEN PEA GUACAMOLE

Steps:

• 1. Combine avocado and 1 Tablespoon lemon juice in medium bowl. Combine peas, onions, cilantro, remaining 2 Tablespoons lemon juice and jalapeño in food processor or blender; process until smooth. Remove mixture to a medium bowl and add avocado and tomato; gently stir to combine. Garnish with cilantro or tomato wedges, if desired. Serve with homemade Tortilla Chips if desired.
• 2. Baked Tortilla Chips: 6 flour tortilla or corn tortillas (7-8 inch size) Paprika, chili powder or ground pepper --- Heat oven to 375^. Sprinkle 1 tortilla with water to dampen; shake off excess water. Lightly sprinkle top with paprika. Repeat with remaining tortillas. Stacking one on top of the other. Cut through the stack to make 8 wedges, like a pie. Arrange as many wedges as fit in a single layer on baking sheet. Bake 4 minutes- rotate sheet. Bake 2-4 minutes longer. Do Not Brown. Remove chips to plate to cool.

GREEN PEA GUACAMOLE

Steps:

• Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
• Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
• In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
• In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.