Sweet Pea Guacamole

• 1 34 cups frozen baby peas, thawed (I used organic frozen peas from Stahlbush Island Farms here in Oregon)
• 1 large Hass avocado, peeled and pitted
• 1 small red onion, chopped
• 2 fire roasted jalapeno chilies (read *Note below)
• 14 cup lime juice
• 2 roasted garlic cloves, minced (can use raw garlic if you prefer)
• 12 teaspoon ground cumin (I roasted cumin seeds with the jalapenos but only the last 4-5 minutes)
• 14 teaspoon salt (to taste)
• 2 tablespoons chopped fresh cilantro
• fresh cilantro
• 3 whole green peas

1. *Note: I fire roasted two fresh green jalapenos on a stove top grill on medium-high heat.
2. Placed them in a paper bag to "sweat" for about 15-20 minutes then removed the skin, seeds and membrane and chopped.
3. Takes longer to do (than opening a can of fire roasted chilies), but the taste was good and fresh.
4. Removing the seeds and membrane is optional if you want the guacamole spicier.
5. In a food processor, combine the peas, avocado, onion, chilies, lime juice, garlic, cumin and salt.
6. Process until smooth, scraping down the sides of the processor bowl with a rubber spatula as needed.
7. Add the cilantro and pulse until just blended.
8. Adjust seasonings if necessary.
9. Garnish with fresh cilantro and a few whole green peas.
10. Yield is estimated.

frozen baby peas, avocado, red onion, chilies, lime juice, garlic, ground cumin, salt, fresh cilantro, fresh cilantro, green peas

Taken from www.food.com/recipe/sweet-pea-guacamole-455782 (may not work)