Sweet Pea Roasted Jalepeño Guacamole

I’m a big avocado fan. Huge. I eat one everyday, typically by itself or in a smoothie. And when it comes to guac, I usually do a simple one with lemon juice, salt and pepper to top a salad or chicken dish.

This recipe, however, is something worth sharing. I came across it when Whole Foods only had one ripe avocado on a day I was in charge of guac for a potluck. Of course. The store clerk suggested I try the sweet pea guacamole on their website which uses only 1 avocado and frozen green peas as the bulk. I added some other ingredients as well for extra kick and the result was surprisingly packed with flavour. Light and sweet, smoky and spicy. I can’t recommend it enough, you’ve gotta to try it for yourself.

Sweet Pea Roasted Jalepeño Guacamole

  • Servings: 6 to 8
  • Print


  • 2 large ripe avocados (or can use 1 if you want lower fat)
  • 1 1/2 cup frozen sweet peas, thawed
  • 2 small jalepeño
  • 1/3 cup cilantro, roughy chopped
  • 3 cloves garlic
  • 2 scallions or 1/2 small onion, thinly sliced
  • 2 limes
  • 1 tsp salt

Let’s go:IMG_4877

  1. Heat oven to broil, and broil one of the jalepeño’s until it is completely charred. Transfer to a small bowl, cover with plastic wrap and let sit for 15 minutes. When cool, use a paper towel to wipe off the charred skin. Halve, seed and devein both the roasted and raw jalepño.
  2. In a medium bowl, mash the avocados with a fork. Set aside.
  3. In a blender on pulse mode, or in a food processor, puree the peas, cilantro, jalepño peppers and garlic. Sprinkle in salt and squeeze in the juice of 2 limes and pulse again until you have a chunky uniform mixture.
  4. Pour this mixture into the bowl of avocados and combine. Add the zest of 1 lime, and more lime juice and salt to taste. Garnish with cilantro and serve with chips or raw vegetables.




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