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Green pea guacamole: Ready-made guacamole and salsa are so easy to buy that you might wonder why you should prepare them yourself. We offer two good reasons. (TMS Photo) |
Ready-made guacamole and salsa are so easy to buy that you might wonder why you should prepare them yourself. Here are two good reasons. The recipes here are atypical renditions of the classic Mexican appetizer combo.
On Memorial Day, it has become a tradition to serve my crowd a basket of fresh baked chips and this spicy flavor duo. The late chef Michael Roberts was the inventive Southern Californian who created a green pea guacamole. I was puzzled by the unusual yet pleasing quality of the green peas he used instead of avocado. In this adaptation, I have combined avocado with peas for a refreshing, clean flavor.
The salsa is built on flavors from grilled tomatoes and onions. Even the cilantro gets a quick turn over the flames. The chipotles add smoky heat, while a touch of apple cider vinegar adds a cool, refreshing punch.
Green pea guacamole
Prep: 20 minutes
Servings: 6
Ingredients:
Can be prepared up to 4 hours ahead, covered and refrigerated
1 1/4 cups thawed frozen baby peas
2 very ripe avocadoes, peeled, pitted, cubed
3 tablespoons fresh lime juice
3 tablespoons jarred tomatillo salsa
2 tablespoons sour cream
3 tablespoons finely chopped cilantro, plus whole cilantro leaves for garnish
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno chili, seeded, finely chopped
Combine all the ingredients except the cilantro garnish in a food processor; process until the peas are pureed. Spoon into a serving bowl; garnish with cilantro leaves. Serve with crudites or tortilla chips.
Nutrition information:
Per serving: 141 calories, 11 g fat, 2 g saturated fat, 2 mg cholesterol, 11 g carbohydrates, 3 g protein, 177 mg sodium, 6 g fiber.
Smoky salsa
Cook: 10 minutes
Prep: 15 minutes
Servings: 6
Ingredients:
5 large Roma tomatoes, halved
1 small red onion, thickly sliced
3 green onions
1/2 to 1 cup cilantro leaves
1 clove garlic
1 teaspoon each: canned chipotle peppers, apple cider vinegar, salt
1/4 cup chicken broth
1. Heat a grill to medium-high. Grill the tomatoes, red onion and green onions until partially charred, turning occasionally. Transfer to a plate. Grill the cilantro just to wilt and impart a slight smoky flavor, 30 seconds.
2. With the motor running, add the garlic clove to a food processor; process until finely chopped. Add the grilled vegetables and remaining ingredients; process until pureed. Serve with chips and guacamole, or as a condiment for grilled chicken or meat.
Nutrition information:
Per serving: 36 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 2 g protein, 421 mg sodium, 2 g fiber.
On Memorial Day, it has become a tradition to serve my crowd a basket of fresh baked chips and this spicy flavor duo. The late chef Michael Roberts was the inventive Southern Californian who created a green pea guacamole. I was puzzled by the unusual yet pleasing quality of the green peas he used instead of avocado. In this adaptation, I have combined avocado with peas for a refreshing, clean flavor.
The salsa is built on flavors from grilled tomatoes and onions. Even the cilantro gets a quick turn over the flames. The chipotles add smoky heat, while a touch of apple cider vinegar adds a cool, refreshing punch.
Green pea guacamole
Prep: 20 minutes
Servings: 6
Ingredients:
Can be prepared up to 4 hours ahead, covered and refrigerated
1 1/4 cups thawed frozen baby peas
2 very ripe avocadoes, peeled, pitted, cubed
3 tablespoons fresh lime juice
3 tablespoons jarred tomatillo salsa
2 tablespoons sour cream
3 tablespoons finely chopped cilantro, plus whole cilantro leaves for garnish
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno chili, seeded, finely chopped
Combine all the ingredients except the cilantro garnish in a food processor; process until the peas are pureed. Spoon into a serving bowl; garnish with cilantro leaves. Serve with crudites or tortilla chips.
Nutrition information:
Per serving: 141 calories, 11 g fat, 2 g saturated fat, 2 mg cholesterol, 11 g carbohydrates, 3 g protein, 177 mg sodium, 6 g fiber.
Smoky salsa
Cook: 10 minutes
Prep: 15 minutes
Servings: 6
Ingredients:
5 large Roma tomatoes, halved
1 small red onion, thickly sliced
3 green onions
1/2 to 1 cup cilantro leaves
1 clove garlic
1 teaspoon each: canned chipotle peppers, apple cider vinegar, salt
1/4 cup chicken broth
1. Heat a grill to medium-high. Grill the tomatoes, red onion and green onions until partially charred, turning occasionally. Transfer to a plate. Grill the cilantro just to wilt and impart a slight smoky flavor, 30 seconds.
2. With the motor running, add the garlic clove to a food processor; process until finely chopped. Add the grilled vegetables and remaining ingredients; process until pureed. Serve with chips and guacamole, or as a condiment for grilled chicken or meat.
Nutrition information:
Per serving: 36 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 2 g protein, 421 mg sodium, 2 g fiber.
