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Aztec Guacamole

From the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely

Yield

2 cups

Introduction

This terrific guacamole is probably Rancho La Puerta’s most enduringly popular recipe. Adding green vegetables to the avocado boosts the nutritional value of the guacamole and reduces the fat content. Most importantly, it tastes great. If you are not using it to top tacos, serve with an assortment of raw vegetables and tostaditas.

Ingredients

	1	cup frozen peas, slightly thawed
	1	medium Hass avocado, peeled and pitted
	2	Tbsp. fresh lime or lemon juice, or to taste
	1	medium tomato, seeded and cut into ¼-inch dice
	½	red or sweet onion, cut into ⅛-inch dice
	1	jalapeño or serrano chile, seeded and minced
	3	Tbsp. chopped fresh cilantro
	1	tsp. minced fresh garlic
	½	tsp. sea salt
	¼	tsp. fresh ground black pepper

Steps

In a blender or in the bowl of a food processor, process the peas until smooth.
In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Notes

Variation: Instead of peas, use 1 cup well-cooked broccoli, edamame, or cooked asparagus tips.

This content is from the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely.

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