Green Pea Guacamole

• 1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
• 2 small jalapenos
• 2 tablespoons packed cilantro leaves, chopped, more for garnish
• 3/4 teaspoon salt, more as needed
• 3 small ripe avocados, mashed
• 2 scallions whites only, sliced as thin as possible (about 1/4 cup)
• Zest of 1 Lime
• Juice of 1 lime, more as needed
• 1 tablespoon toasted sunflower seeds
• Flaky sea salt, for serving
• Tortilla chips, for serving
• Lime wedges, for serving

1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
2. Heat broiler to high and broil one of the jalapenos on a heatproof pan. Cook, turning occasionally, until jalapeno is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeno. Then halve, seed, and mince the remaining raw jalapeno.
3. In a blender or the bowl of a food processor, puree peas (reserving 2 tablespoons for garnish) with roasted jalapeno, minced raw jalapeno, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea puree. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

sweet peas, jalapeufos, cilantro, salt, avocados, scallions whites only, lime, lime, sunflower seeds, salt, tortilla chips, lime wedges

Taken from www.epicurious.com/recipes/member/views/green-pea-guacamole-52419231 (may not work)