Most people are pretty happy with guacamole the way it is. It’s not like, say, hummus, which is being made of everything from black beans to carrots these days. Avocado and a few secondary ingredients are fine.
But that, of course, doesn’t stop people from making adjustments. Most notably, two years ago, Melissa Clark created a green pea guacamole for the New York Times and it knocked the Internet off its axis. People were so upset that they probably went out and bought pitchforks. Even the President chimed in.
I’m one for tradition and I LOVE guacamole the way it is. But I don’t understand people getting so bent out of shape over this. I guess I shouldn’t be surprised in this era of Internet commenting. All the controversy made me curious, so I decided to try peas in my own guac recipe. It’s actually pretty good!
If you’re not sold on the peas, this functions as a tasty standard recipe, too. I recommend trying it with peas at least once, though—you might be as surprised as I was.
- 1 cup green peas
- 4 cloves garlic, minced
- 4 avocados
- 1 jalapeño pepper, diced
- 3 tsp. lime juice
- 1 tsp. salt
- 1 cup cilantro, chopped
- ½ large tomato, diced
- Add peas and garlic to mixing bowl and smash until relatively smooth.
- Add avocado and smash, mixing everything together.
- Stir in jalapeño, lime juice, salt and cilantro.
- Gently fold in tomato.