---
title: Jalapeño & Smashed Pea Guacamole
author: do goodly
description: A fresh twist on classic guacamole - sweet green peas smashed together with creamy avocado, given a bright citrus lift and a proper jalapeño kick.
tags: vegan
servings: 4
prep time: 15 minutes
cook time: 0 minutes
---

If using frozen, cover @frozen peas{200%g}(thawed) with boiling water and leave for ~blanch{2%minutes} to soften, then drain well and rinse briefly under cold water.

Tip the peas into a bowl and roughly mash with a #fork or #potato masher{} - you want a chunky, textured paste, not a smooth purée.

Halve and scoop in @ripe avocados{2}, then mash into the peas, leaving some texture and small chunks of avocado.

Stir in the juice of @lime{1}, @extra virgin olive oil{1%tbsp}, @pickled jalapeños, finely chopped{2%tbsp}, @fresh coriander, chopped{3%tbsp}, @garlic clove, crushed{1}, @fine sea salt{0.5%tsp} and @black pepper{0.25%tsp}. Mix well to combine.

Taste and adjust - add more jalapeño for extra heat, more lime for tang, or more salt to taste. Let it ~rest{10%minutes} for the flavours to meld before serving.

> Best eaten within a day.

> Keep the avocado stones and press them into the dip, then cover with cling film pressed onto the surface to help stop browning if making ahead.

> For more heat, swap pickled jalapeños for fresh, finely diced ones.