Aztec Guacamole
From Cooking with the Seasons at Rancho La Puerta [1] by Deborah Szekely
Notes
Steamed broccoli, edamame, or asparagus tips can be used in place of peas.
Ingredients
- 1 cup frozen peas, slightly thawed
1 medium Hass avocado, peeled and pitted
2 tablespoons fresh lime or lemon juice, or to taste
1 medium tomato, seeded and cut into ¼-inch pieces
½ red or sweet onion, cut into ⅛-inch pieces
1 jalapeño or serrano chile, seeded and minced
3 tablespoons fresh cilantro, chopped
1 teaspoon fresh garlic, minced
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
Directions
- In a blender or in the bowl of a food processor, process the peas until smooth.
- In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
- If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.
Source: Calorie Count [2]
Information
- Category
- Dips, Appetizers
- Cuisine
- Mexican
- Yield
- 16 servings
- Total Time
- 9 minutes, 59 seconds
Nutrition
- Calories per serving
- 38 per two tablespoons