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.
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? 😉
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.
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.
Combine the roasted jalapeño, raw jalapeño, peas and cilantro in the bowl of a food processor.
Process until almost smooth but still a little chunky.
Scoop the avocado flesh into a large bowl
Add the pea mixture, scallions, lime zest, lime juice and salt.
Mash until well combined but still a little chunky.
Garnish with more chopped cilantro and serve with tortilla chips.
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.
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Green Pea Guacamole
- 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)
- 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. (If you touch the seeds of the jalapeño, just be sure to wash your hands well and avoid touching your eyes.)
- 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.
- 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.
- 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.
- Per serving (6 servings)
- Calories: 180
- Fat: 15g
- Saturated fat: 2g
- Carbohydrates: 13g
- Sugar: 2g
- Fiber: 8g
- Protein: 3g
- Sodium: 316mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.