From the Pantry Butler kitchen
Pea Guacamole
While avocados tend to get all the guacamole glory, sometimes they’re not available, not ripe, or just too expensive! Check out this tasty, bright, and satisfying recipe that put the humble green pea in the leading role. USDA MyPlate Kitchen — Westmoreland County Pennsylvania SNAP-Ed Program (public domain), via myplate.food
Ingredients
- 2 cups frozen peas, thawed
- 2 tablespoons lime juice
- 1/2 cup grape tomatoes, halved
- 1/4 cup red onion, chopped
- 1 can (4 ounces) diced green chilies, drained
- 3 tablespoons cilantro, chopped
- 1 clove fresh garlic, minced
- salt (to taste, optional)
- 1/4 teaspoon black pepper
Method
- Wash hands with soap and water.
- Mash peas until smooth.
- Add the lime juice, tomato, onion, green chilies, cilantro, garlic, salt (if using), and black pepper.
- Mix well.
- Serve with an assortment of raw vegetables and whole-grain tortilla chips.
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