Jalapeño & Smashed Pea Guacamole
A fresh twist on classic guacamole - sweet green peas smashed together with creamy avocado, given a bright citrus lift and a proper jalapeño kick.
#vegan
🥘 Ingredients
- frozen peas 200 g
- ripe avocados 2
- 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 ½ tsp
- black pepper ¼ tsp
🍳 Cookware
- fork
- potato masher
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Best eaten within a day.
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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.
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1If using frozen, cover frozen peas with boiling water and leave for 2 minutes to soften, then drain well and rinse briefly under cold water.
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2Tip the peas into a bowl and roughly mash with a fork or potato masher - you want a chunky, textured paste, not a smooth purée.
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3Halve and scoop in ripe avocados , then mash into the peas, leaving some texture and small chunks of avocado.
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4Stir in the juice of lime , extra virgin olive oil , pickled jalapeños, finely chopped , fresh coriander, chopped , garlic clove, crushed , fine sea salt and black pepper . Mix well to combine.
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5Taste and adjust - add more jalapeño for extra heat, more lime for tang, or more salt to taste. Let it 10 minutes for the flavours to meld before serving.