CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Dips, Mexican |
1 |
Servings |
INGREDIENTS
1 |
|
16 oz bag of frozen peas, |
|
|
Thawed |
1 |
sm |
Can medium hot green chilis |
1/4 |
c |
Chopped onion |
3/4 |
ts |
Garlic powder |
1 |
tb |
Red chili powder |
4 |
tb |
Your favorite salsa (or |
|
|
Chopped |
|
|
Tomatoes) |
1 |
tb |
"Imo" |
|
|
Cumin to taste |
|
|
Salt and pepper to taste |
|
|
Any other spices you enjoy |
|
|
In guacamole |
INSTRUCTIONS
Much lower in fat than real quacamole. Try this recipe, you'll be
surprised! Thaw the peas by placing them in a colander and running them
under lukewarm tapwater. To test if they're thawed, pop one in your mouth
occasionally. Once thawed (it should only take 1-2 minutes), drain
thoroughly and pour the peas into a blender or food processor.
Puree the peas in the blender or food processor. Place pureed peas in a
ceramic bowl and mix in the remaining ingredients. Refrigerate for several
hours to let the flavors blend. Makes about 1 1/2 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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