Charred Pepper and Green Pea Guacamole
Adding thawed frozen green peas slashes fat and adds fiber and flavor to this zesty guacamole. Charring peppers then removing seeds adds flavor without blinding heat. If you’re using the grill for other recipes, just toss pepper on the top rack and grill for 5 minutes per side, until evenly charred. Use Poblano instead of jalapeno for a less-spicy, equally flavorful dip. Serve with cucumber slices, red pepper chunks, jicama chips or regular chips for dipping.
1 large jalapeño pepper
4 large, very ripe avocados
1/2 small red onion, diced
1/2 cup chopped cilantro leaves
1 cup fresh or thawed frozen peas
Juice of 2 small lime
On a gas range, set wire rack over burner, turn flame to high, and char pepper on all sides, turning once or twice with tongs. Alternatively, char pepper in oven under a broiler set on high. Transfer charred pepper to small bowl, cover with a dish towel, and lets stand 5 minutes, until just cool enough to handle. Rub off skin with dishtowel, then halve and remove seeds.
While peppers are charring, halve avocados, remove pits, and scoop flesh into a medium bowl. Add onion and cilantro.
Purée peas, lime juice, and charred pepper until smooth, and add to guacamole. Season to taste with salt and pepper, and serve.