| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Frozen peas (not tiny ones) |
| 1 |
|
Jalape¤o pepper |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
|
|
1-inch square of red onion |
INSTRUCTIONS
Cook peas according to package instructions. For this recipe, the larger
peas work better than the tiny peas. Drain cooked peas and pat with paper
towelling to remove as much water as possible. If you want less "heat" in
the guacamole, seed the pepper and discard the seeds. Mince the pepper in a
food processor or blender. Add oil and 1 1/2 teaspoons lemon juice, and let
machine run until the pepper is more finely minced. Add peas, cumin, and
salt, and puree about 2 minutes, stopping several times to scrape down the
sides of the container. Transfer the puree to a small bowl. Cut the onion
into a small dice and add to the mixture. Adjust the seasoning with
additional lemon juice or salt if necessary. Cover tightly and chill
thoroughly up to 2 days before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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