Guacamole is one of the simplest appetizers. This delicious recipe is from Jennifer Segal’s new cookbook titled ‘Once Upon a Chef’. It’s one of the best items in her cookbook. Here is how to make it.
This recipe has caused an uproar in the media a few years ago. Sometimes ago, New York Times tweeted that Peas should be added to Guacamole and a lot of people got so furious with the New York Times idea of messing with a classic recipe as Guacamole.
But the peas actually add an appealing chunkiness and sweetness to the dip. The peas also intensify the green color. Although the original recipe in the Times (ABC Cocing) calls for garnishing the guacamole with sunflower seeds and some peas. But the peas actually look weird on top of the guacamole and they are best mixed with them all.
For preparing the Chunky Pea Guacamole, you will actually need the following recipe:
Two small of jalapeno peppers, 2/3 cup thawed cooked or frozen peas, three ripe peeled avocados pitted peeled and also sliced, thinly sliced three scallions with light green and white parts only, zest of 1 lime, two tablespoons chopped fresh cilantro, juice of one lime which is about two tablespoons and about 3/4 teaspoons of salt and lastly the tortilla chips for serving.
You need to place one of the jalapeños on the pan and broil. Then turn occasionally until the pepper is completely charred after a few minutes. But if you have a gas stove, you only need to turn the burner to the highest setting using a pair of tongs and set your pepper directly on the flame.
You need the tongs to turn the pepper until its skin is completely black. After this you place the black-colored pepper in a small bowl and cover it tightly with plastic wrap, then leave to steam for about 15 minutes. After this pepper is cool enough then use a paper towel to wipe off the charred skin. You need to proceed to halve, seed and dice the leftover jalapeño.
In a food processor, combine the peas with the roasted jalapeño, raw jalapeños and also cilantro. You need to chop the mixture finely with a knife.
Combine the avocados in a medium size bowl with lime zest and juice, scallions, pea-jalapeño purée and salt. Mash this properly until it is well combined but still chunky a little. Taste it and adjust the lime juice and salt. If required, serve it with tortilla chips and wedges.