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Green Pea Guacamole

5 stars based on 4 votes

This is the recipe that caused an uproar on the Internet a few weeks ago, when The New York Times tweeted “Add peas to your guacamole. Trust us.”  People were outraged by the idea of messing with such a classic recipe, and Twitter blew up with funny replies. Even President Obama weighed in.

obama-tweet

I was skeptical too, but also intrigued. The recipe comes from ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan. Vongerichten is the guy who created the Molten Chocolate Cake, so I thought how bad could it be?  Ultimately, I made the “pea guac” and thought it was delicious — and so did everyone else who tasted it. You really can’t taste the peas, but they add a little sweetness and chunkiness to the dip; they also intensify the green color of the guacamole. I know purists might say that just because it tastes good doesn’t mean you should make it, but I thought it was a great recipe worth sharing. What do you think? Give peas a chance? ;)

ingredients

Begin by roasting just one of the jalapeño peppers (the other is used raw). I have a gas stove so it’s easy to just hold the pepper right over the flame to blacken the skin, but you can just as easily broil it in the oven.

roasting-jalapeno

Place the blackened jalapeño in a small bowl and cover with plastic wrap. Let it steam for about 10 minutes, then use a paper towel to scrape the skin off.

peeling-jalapeno

Combine the roasted jalapeño, raw jalapeño, peas and cilantro in the bowl of a food processor.

peas-and-jalapenos

Process until almost smooth but still a little chunky.

blended-pea-mixture

Scoop the avocado flesh into a large bowl

scooping-avocado

Add the pea mixture, scallions, lime zest, lime juice and salt.

ready-to-mix

Mash until well combined but still a little chunky.

mixed-guacamole

Garnish with more chopped cilantro and serve with tortilla chips.

pea-guacamole

The original recipe, as published in The New York Times, called for garnishing the guacamole with some of the peas and also sunflower seeds. I thought the peas looked weird, so I chose to just mix them all in. As for the sunflower seeds, I didn’t care for them with the guacamole so I left them off.

Green Pea Guacamole

Servings: 6

Ingredients

  • 2/3 cup thawed frozen peas
  • 2 small jalapeños
  • 2 tablespoons packed cilantro leaves, chopped, more for garnish
  • 3 medium ripe avocados, diced
  • 3 scallions, white and light green parts only, sliced thin
  • Zest of 1 lime
  • Juice of 1 lime (about 2 tablespoons), plus more as needed
  • 3/4 teaspoon salt
  • Tortilla chips, for serving
  • Lime wedges, for serving (optional)

Instructions

  1. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until the jalapeño is completely charred. (Alternatively, if you have a gas stove, turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.) Place the blackened pepper in a small bowl, cover tightly with plastic wrap and let sit for 15 minutes. When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
  2. In the bowl of a small food processor, purée the peas with the roasted jalapeño, raw jalapeño and cilantro. Process until almost smooth but still a little chunky.
  3. In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt and the pea purée. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed. Serve with tortilla chips and lime wedges, if desired.
  4. Note: To keep the guacamole from turning brown, press a piece of plastic wrap directly over top and store in the refrigerator until ready to serve.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 180
  • Fat: 15g
  • Saturated fat: 2g
  • Carbohydrates: 13g
  • Sugar: 2g
  • Fiber: 8g
  • Protein: 3g
  • Sodium: 316mg
  • Cholesterol: 0mg

Reviews & Comments

  • 5 stars

    Amazing! Thank you for posting this. I love love love the lime zest with the salt — it adds the limeyness that I’ve been craving in a guacamole. I couldn’t quite put my finger on what had been missing in all the other homemade and restaurant-made guacs that I’ve eaten.

    - Grace on January 10, 2017 Reply
  • 4 stars

    This looks great, I’ve also made it with chick peas. Not sure you can call it guac then…maybe guacaummus? But its good too.

    - Melissa B on February 4, 2016 Reply
  • 5 stars

    Made this tonight but left out the jalapeños as we are that Wimpy– and wanted kids to eat it. It was absolutely delicious, I did add a little extra lime juice to kick it up since left out peppers. I used a potato masher to mix, which led to a good consistency. You can’t taste the peas but they do add a nice consistency. Definitely good for company snacking!

    - Sara on January 29, 2016 Reply
  • Can this green pea guac be made in advance?

    - Angela Battiston on December 30, 2015 Reply
    • Angela, It’s really best made fresh. Sorry!

      - Jenn on December 30, 2015 Reply
  • 5 stars

    This came at a perfect time as I was making a Mexican dinner last night! I wasn’t sure if I would like the peas after tasting them alone but when mixed in it was lovely, just a better texture than avocado alone. No one seemed to notice the peas either! So it’s a good way to sneak in extra veg :)

    - Ruth on July 23, 2015 Reply
  • It’s shell pea season in New England. Could I use fresh peas for this? Would I blanch them first?

    - Amy G. on July 23, 2015 Reply
    • Hi Amy, Yes and yes :)

      - Jenn on July 23, 2015 Reply

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