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Sweet Pea Guacamole
This is my most requested
recipe. Every time I bring this anyplace I get asked for
it--it's that good. It sounds weird, but it's delicious, and
even if you love avocadoes and true guacamole, you can still enjoy
this. I don't care much for avocadoes, and I LOVE this.
The original recipe was from More
Taste than Time by Abby Mandel. It's designed for the food
processor which makes it a snap. I found it reprinted in
the SF Chronicle and have made it many times since. The
seasonings are pretty timid as written, so play with it
until you like it. Taste often and adjust freely!
10 oz peas (frozen are just fine)
Peppers to taste--mixing 1-2 ripe
milder red peppers with 1-2 jalapenos is a good start
1 to 4 T of olive oil, preferably
a good-tasting extra virgin
At least 2t lemon juice
1/2 t cumin
1/2 t salt
1/2 small red onion, or more, to
taste
fresh cilantro, to taste, washed
and stemmed
Cayenne pepper
Cook peas till just tender. Drain well.
In food processor,
mince the pepper with the lemon juice. If using oil, start
with 1 tbsp and add now, along with the peas, cumin and salt and
puree. Toss in the onion and cilantro and process just barely
minced. Adjust the seasonings to taste with olive oil, lemon
juice, more cumin, and cayenne pepper.
By hand, mince and
mix the peppers and onions. Mash the peas and stir in
everything else, being sure the mix the cumin and salt in
thoroughly.
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