Ingredients
⅔cupfrozen peas,thawed
2small jalapenos
2tbspcilantro leaves,packed, chopped, and more for garnish
3medium avocados,ripe, diced
3scallions,white and light green parts only, sliced thin
1lime,zested
2tbsplime juice,plus more as needed
¾tspsalt
tortilla chips
lime wedges,optional
Preparation
Heat broiler to high and broil 1 jalapeño on a heatproof pan. Cook, turning occasionally until the jalapeño is completely charred. Place the blackened pepper in a small bowl, cover tightly with plastic wrap, and let sit for 15 minutes.
When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
In the bowl of a small food processor, purée the peas with the roasted jalapeño, raw jalapeño and cilantro. Process until almost smooth but still a little chunky.
In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt, and the pea purée. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed.
Serve with tortilla chips and lime wedges, if desired.
