Guacamole with peas: Do you dare?
Maybe we’re all ready to have a little fun for the holiday weekend. Maybe we just need something to argue about that’s less lightning-charged than some of the recent national news.
How else to explain the fireworks that have burst out over a simple recipe in the New York Times?
It’s not even a new recipe. The Times reposted a recipe by food writer Melissa Clark that was several years old, but the recipe is actually even older. It’s a common trick for making guacamole that stays green longer, but it also showed in cookbooks during the fear-fat ‘90s as a way to balance a little of the fat of those avocados.
So who would have guessed that by the end of the day Wednesday, Guacamole Gate would have taken over the national discourse? Even Jeb Bush came out against. And of course, there’s that Twitter feed by one Barack Obama:
respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. https://t.co/MEEI8QHH1V
— President Obama (@POTUS) July 1, 2015Barack, Barack, Barack. Is this any way to create national unity?
Apparently, though, the whole world is against the idea. Or at least, the social media world is having fun saying they’re against it.
Melissa Clark, honey, I feel for you. I’ve been there: Last summer, when I suggested trying a variation that puts onions on the classic tomato sandwich, I had close friends (looking at you, Bill Smith Jr. of Crooks Corner) who questioned my sanity.
So, in the interest of coming together to celebrate our national diversity, here are two recipes for you: Clark’s Guacamole With Peas (they call for fresh peas, but you can use thawed frozen peas), and my own favorite version, originally from “The Pioneer Woman Cooks,” for Pico De Guac, one of the great party two-fer recipes.
Let’s keep our fireworks in the skies and our guacamole minds open.
Green Pea Guacamole
From the New York Times, originally from ABC Cocina.
1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 green onions, 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, tortilla chips and lime wedges, for serving
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.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño 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 jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. 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.
Pico De Guac
Adapted from “The Pioneer Woman Cooks,” by Ree Drummond (Morrow, 2009). Drummond has a great tip: Use equal parts onion, tomato and cilantro for the perfect pico de gallo. Make the salsa up to 24 hours in advance; make the guacamole just before serving.
6 to 8 plum tomatoes (about 1 1/2 pounds)
2 yellow onions
Large bunch fresh cilantro
1 to 2 jalapenos
1 lime
Salt to taste
3 to 4 ripe avocadoes
Tortilla chips
PICO DE GALLO: Use a paring knife to cut the round stem end out of the tomatoes, but don’t peel or seed them. Cut into 1/2-inch slices, then into 1/2-inch dice. Pile up on one side of your cutting board.
PEEL and dice the onion into 1/2-inch dice. Pile up the onions until you have a pile about the same size as your pile of tomatoes. Chop enough cilantro (mostly leaves but some stems are OK) to make about the same amount as your pile of tomatoes. Combine tomatoes, onions and cilantro in a large serving bowl.
CUT off stems from jalapenos and cut in half lengthwise. Use the tip of a small spoon to scrape out the seeds and membranes. (If you like it hotter, leave in some of the membranes.) Mince jalapeno finely and add to the tomatoes. (Wash your hands well after handling jalapenos so you don’t burn yourself.)
SLICE the lime in half and squeeze it over the pico de gallo. Add salt to taste and mix it all together. Cover and refrigerate until ready to make guacamole. (Can be made up to 24 hours in advance.)
GUACAMOLE: Halve avocadoes and rap each pit with a sharp knife blade to remove it and discard. Cut each half in half, then peel off the skin. Roughly chop the avocado quarters and place in a serving bowl. Sprinkle with salt and a little lime juice. Mash with a fork, potato masher or wooden spoon until it is mostly mashed up but still has lumps.
STIR in 1 cup or more pico de gallo. Stir together gently. Taste and add more salt and lime if needed. If you have to make it a little in advance, press plastic wrap into the surface to keep it from browning. Serve guacamole and unused pico de gallo with tortilla chips.
This story was originally published July 2, 2015 at 9:12 AM.