2 tb Virgin olive oil
2 tb Fresh lime juice
¼ bn Cilantro
- trimmed of long stems
1 Jalapeno pepper; seeded, -OR
2 -Serrano peppers, seeded
1 lbs Frozen peas; defrosted
¼ ts Ground cumin
¾ ts Salt
¼ md Red onion; finely diced
COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor and blend until cilantro and peppers are roughly pureed. Add peas, cumin and salt and blend until smooth. There will still be some lumps, but this adds to the textural interest of the guacamole. Scrape into a mixing bowl and add the diced red onion.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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