I may have to rename this website Desserts and Dips, as that seems to be where it’s headed. I have done some other things, like this Salade Niçoise, and this Tomato Salad, but so far, those are the only exceptions.
To be honest, I could probably live on dips and desserts alone, especially if a salad or soup could be thrown in once in a while, and maybe some bread, and some meat too. Hmm, I guess I won’t commit to the dips and desserts only diet quite yet.
And on a side note, having a website is great because you can put just about anything you want on it, and you don’t really have to answer to anyone. If “working for the man” sometimes gets you down, I highly recommend a website to spark your creativity and make you feel in control. Not that I’m a therapist.
And not that I don’t think about the readers out there and what they might want to read. To prove my point, I’m sharing this amazing guacamole recipe, because it’s July, and because it’s sweltering in most of the country. I can imagine that there’s less home baking going on than normal, as turning the oven on when the temperatures are in the triple digits is not something most sane people look forward to. I mean, I’m sure that I would find it a great time to bake up something, but I’m not most people, and a little addicted to baking.
So, in honor of those less addicted to baking, and looking for a cool, fast, fresh treat, I’ve got this amazing guacamole. It is lighter and fresher than most guacamoles. The secret is green peas — they balance the richness of the avocado and freshen everything up.
This comes together in about five minutes with just a few pulses in a food processor, but can be just as easily made without one. Without a food processor, just mash the peas up a bit in a bowl (if using frozen, they’ll have to be thawed) before stirring in the rest of the ingredients.
So easy and delicious, you should try this. The inspiration here comes from a recipe I saw in Patricia Well’s book, Salad as a Meal. But this also reminds me a bit of a Pea Pesto spread from Giada De Laurentiis that I’ve made a few times. At any rate, this is among my favorite guacamoles ever, competing with El Coyote‘s. Although I’m pretty sure my love of the El Coyote Mexican Café guacamole has something to do with their nearly inconceivably strong scratch margaritas….
- 2 medium avocados, ripe
- 1 cup (128 g) frozen or fresh green peas*
- 2 Tbsp. (5 g) cilantro, minced
- 1 Tbsp. (15 ml) lemon juice (or lime juice)
- 1 large or 2 small scallions, white parts only, finely sliced
- ½ tsp. (3 g) salt
- 2-3 dashes (about ¼ tsp. or 2-3 ml) of your favorite hot sauce (Tabasco, Cholula, etc.)
- Halve the avocados, remove the pit, and cut the flesh into cubes. Scoop it out with a spoon into the work bowl of a food processor.**
- Add the rest of the ingredients (peas, cilantro, lemon juice, salt, hot sauce, and scallion) and pulse two or three times. You’re looking for a somewhat chunky purée here. It will only take a few seconds.
- Taste for seasoning, stirring in more hot sauce or salt to taste.