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|2||tablespoons virgin olive oil|
|2||tablespoons fresh lime juice|
|1/4||bunch fresh cilantro, trimmed of long stems|
|1||fresh jalapeno pepper, seeded|
|1||pound frozen peas, defrosted|
|1/4||teaspoon ground cumin|
|1/4||red onion, finely diced|
Combine oil, lime juice, cilantro, and jalapeno in a
blender or food processor and blend until cilantro and
hot pepper are roughly pureed.
Add peas, cumin, and salt and blend until smooth.
There will still be some lumps, but this adds to the
textural interest of the guacamole.
Scrape into a mixing bowl and add
the diced red onion.
Serve as a dip with tortilla chips.