I am one of those people who is, sadly, allergic to avocado, and I've been searching for a guacamole alternative (six-layer dip doesn't quite have the same ring to it...). I think this might be it. But truth to be told, I haven't had authentic guac since high school—almost 20 years ago, eek!—so I'm really not sure how much it tastes like the real stuff. But it does taste good.
(h/t to https://toriavey.com/toris-kitchen/spring-pea-guacamole, which I also borrowed from)
- 1 lb frozen peas, steamed and cooled
- 1 Roma tomato, seeds removed and diced
- 1/4 cup red onion, diced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 jalapeno, seeds removed and finely chopped
- Juice of 1 lime
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 - 1/2 cup chopped fresh cilantro (optional)
Steam peas, and set aside to cool.
Once peas are cooled, add all ingredients except the cilantro and tomato into a food processor and pulse, scraping down the sides in between pules, until it reaches a guac consistency.
Transfer to bowl and stir in chopped tomatoes.
Top with cilantro (optional) and stir to combine just before serving.photo by Rasika W. Boice