Jalapeño & Smashed Pea Guacamole.
A fresh twist on classic guacamole - sweet green peas smashed together with creamy avocado, given a bright citrus lift and a proper jalapeño kick.
Method
-
If using frozen, cover frozen peas (200 g) with boiling water and leave for blanch 2 minutes to soften, then drain well and rinse briefly under cold water.
-
Tip the peas into a bowl and roughly mash with a fork or potato masher - you want a chunky, textured paste, not a smooth purée.
-
Halve and scoop in ripe avocados (2), then mash into the peas, leaving some texture and small chunks of avocado.
-
Stir in the juice of lime (1), extra virgin olive oil (1 tbsp), pickled jalapeños, finely chopped (2 tbsp), fresh coriander, chopped (3 tbsp), garlic clove, crushed (1), fine sea salt (0.5 tsp) and black pepper (0.25 tsp). Mix well to combine.
-
Taste and adjust - add more jalapeño for extra heat, more lime for tang, or more salt to taste. Let it rest 10 minutes for the flavours to meld before serving.
Best eaten within a day.
Keep the avocado stones and press them into the dip, then cover with cling film pressed onto the surface to help stop browning if making ahead.
For more heat, swap pickled jalapeños for fresh, finely diced ones.