Pea Guacamole Recipe

by Anne Maxfield on June 5, 2017

Yes, you’re right. Pea guacamole?

I succumbed.

But there’s a reason. A story.

I needed something to take to a Mexican themed party.

The hostess and I have had an ongoing thing about peas.

She’s pro-, I consider them generally superfluous.

She also has a great sense of humor.

This is a tweaked version of the NY Times piece that caused quite a furor last year.

Pea Guacamole

  • ½ pound frozen peas, thawed (about 1 cup)
  • 2 small jalapenos
  • 2 tablespoons cilantro leaves, chopped (or more for taste)
  • Salt
  • 3 small very ripe avocados, peeled, seeded and chopped
  • 2 scallions, whites only, sliced very thin
  • Zest of 1 lime
  • Juice of 1 lime (or more for taste)

In a microwave-safe bowl, cook the peas with about 1 tablespoon of water for about 2 minutes, until they are just tender. Drain peas and rinse with cold water to stop cooking. Reserve a small handful for garnish.

Halve, seed and de-vein the jalapenos. Cut into small chunks.

In a blender or food processor, chop the jalapenos. Add the peas, cilantro and ½ teaspoon salt. Process until the peas are almost smooth, but still have a little texture.

In a medium bowl, mash the avocados. Add the scallions, lime zest, juice, ½ teaspoon salt and the pea mixture. Mix well. Taste and add additional cilantro, salt and lime juice as needed. Serve with tortilla chips and enjoy!

My verdict: Everyone at the party thought it was great (and finished it off)! I thought it was pretty good, but a little sweet because of the peas.

Would I make it again? No, too much work and too many dirty dishes.

The original recipe called for roasting one of the jalapenos and peeling it. I tossed one on the grill (only because the grill was going) and charred it, but didn’t peel it. If you wanted to toss one or more in a small skillet, you could do that, but I don’t think it’s going to matter in the end result.

The Times also had you shucking fresh peas, a cute idea if you’re making peas for dinner for two, but a huge time suck if you’re making guacamole for a crowd.

When I make guacamole, it’s seven ingredients, a knife and a bowl.

10 minutes, no grill, no Cuisinart, no microplane (zester).

Would or have you made guacamole with peas?

{ 4 comments… read them below or add one }

Anne Maxfield June 6, 2017 at 6:02 pm

It’s not that much work unless you shell the peas but I don’t think the result was worth the extra dishes. Maybe I’m just a purist.

Mary Frances June 6, 2017 at 4:19 pm

I sampled some pea guacamole once, but it didn’t make much of an impression on me. I’d be interested to try a truly homemade version but not interested in putting in all that work myself!

Anne Maxfield June 6, 2017 at 2:22 pm

Yes, I thought about Leslie’s tales of Sylvia’s guac when I was making it.

Holly Shapiro June 6, 2017 at 2:15 pm

The famous, original pea Guacamole was from Sylvia Novack. She used canned peas because she thought it looked more like avocado. It did look like avocado, but it tasted terrible! Sylvia believed you could substitute just about everything for the real thing. I think that had to do with being brought up Kosher!

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