Charred Pepper and Green Pea Guacamole
Adding thawed frozen green peas slashes fat and adds fiber to this guacamole recipe. Charring peppers then removing the seeds adds flavor without blinding heat. If you’re using the grill for other recipes, just toss the pepper on the top rack and grill for 5 minutes per side, until evenly charred. Use poblano instead of jalapeño for a less-spicy, equally flavorful dip. Serve with cucumber slices, red pepper chunks, jicama chips, or regular chips for dipping.
- 1 large jalapeño pepper
- 4 large, very ripe avocados
- ½ small red onion, diced
- ½ cup chopped cilantro leaves
- 1 cup fresh or thawed frozen peas
- Juice of 2 small lime
- On a gas range, set wire rack over burner, turn flame to high, and char pepper on all sides, turning once or twice with tongs. Alternatively, char pepper in oven under a broiler set on high. Transfer charred pepper to small bowl, cover with a dish towel, and lets stand 5 minutes, until just cool enough to handle. Rub off skin with dishtowel, then halve and remove seeds.
- While peppers are charring, halve avocados, remove pits, and scoop flesh into a medium bowl. Add onion and cilantro.
- Purée peas, lime juice, and charred pepper until smooth, and add to guacamole. Season to taste with salt and pepper, and serve.
Calories: 180 Fat: 15g Saturated fat: 2g Carbohydrates: 13g Sugar: 2g Sodium: 10mg Fiber: 8g Protein: 3g Cholesterol: 0mg
For more Cinco de Mayo recipes: Cinco de Mayo Spa Cuisine
Food photography by Pornchai Mittongtare
Food styling by Jeanne Kelley
Prop styling by Robin Turk