| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Spreads |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Virgin olive oil |
| 2 |
tb |
Fresh lime juice |
| 1/4 |
bn |
Cilantro trimmed of long stems |
| 1 |
|
Jalapeno pepper; seeded, -OR Serrano peppers, seeded |
| 1 |
lb |
Frozen peas; defrosted |
| 1/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Salt |
| 1/4 |
md |
Red onion; finely diced |
INSTRUCTIONS
COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor
and blend until cilantro and peppers 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Nothing ruins the truth like stretching it.”