For more Cinco de Mayo recipes: Healthier Cinco de Mayo Menu
Food photography by Pornchai Mittongtare
Food styling by Jeanne Kelley
Prop styling by Robin Turk
Charred Pepper and Green Pea Guacamole
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.
- 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
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 8 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 10 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g