Monday, September 24, 2012

This One's for You, Vivianne!


Whoops.  I mentioned sweet pea guacamole in yesterday's post without thinking that--except in cases of repeat visits-- I have never taken this stuff  anywhere without being asked for the recipe.  

This comes from Great Food Without Fuss, which I received by accident from a cookbook club. It also has a recipe in it for Wondrous Carrots (they're not kidding) and Peas and Cucumber in Dill, where they cook the cukes and it is actually really good.  In fact, now that I look back at the book, I think I had better investigate it further. 

But here is the recipe for my standby, which has the great virtue of keeping its bright, perky green color, unlike it's avocado-based relative.

Enjoy!

Sweet Pea Guacamole

2 Tbs virgin olive oil
2 Tbs fresh lime juice
1/4 bunch of cilantro, trimmed of long stems
1 jalapeno pepper, seeded, or 2 serranos, seeded
1 pound of frozen peas, thawed
1/4 tsp ground cumin
3/4 tsp salt
1/4 medium red onion, finely diced

Combine oil, lime juice, cilantro, and jalapeno in a blender or food processor and blend until cilantro and hot pepper are roughly pureed.  Add peas, cumin, and salt and blend until smooth. There will still be some lumps, but this adds to the textural interest of the guacamole (*that's directly from the cookbook; I don't really talk about textural interest*).  Scrape into a mixing bowl and add the diced red onion. 

*I use the bottled lime juice instead of fresh; this dip goes great with corn chips, but I like it so much that I'll eat pretty much anything with it.  Also, you can increase the cilantro and hot peppers if you want more zing.*

1 comment:

  1. It's a great cookbook - thanks for reminding me of it.

    ReplyDelete