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Sunday, August 28 2016

Ingredients

1 1/4
cups fresh or frozen shelled peas
2
ripe avocados
, halved, pitted, and peeled
1
tablespoons lime juice
1/4
cup finely chopped red onion
1
clove garlic, minced
2
tablespoons chopped cilantro
1
small jalapeno pepper, seeded and thinly sliced
Tortilla chips
Directions
Bring a medium saucepan of salted water to boiling. Add peas; simmer frozen peas 1 minute, or simmer fresh peas 5 minutes. Drain; rinse with cold water. Drain again and cool.
Place avocados and lime juice in medium bowl. With a fork, mash avocados. Add peas, onion, garlic, cilantro, and jalapeno. Season to taste with salt. Place guacamole in a serving bowl. Serve immediately or cover surface with plastic wrap and chill up to 2 hours. Drizzle with olive oil if desired; serve with tortilla chips. Makes 9 servings.
From the Test Kitchen
*HANDLING HOT PEPPERS:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Hot and Chunky Guacamole)
Per serving: 69 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 69 mg sodium, 6 g carb., 3 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:21 am   |  Permalink   |  0 Comments  |  Email
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