Prep: 20 minutes • Serves: 15
3/4 cup chopped green onions (about 5)
1 tablespoon chopped fresh cilantro plus 1/2 cup packed leaves
1 package (12 ounces) frozen sweet peas, thawed
3 garlic cloves
2 medium ripe avocados, pitted and peeled
1 large jalapeño chile pepper, halved and seeded
1/4 cup fresh lime juice
1 teaspoon lime zest
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1.In small bowl, toss tomatoes, 1/4 cup green onions and 1 tablespoon chopped cilantro.
2.In food processor with knife blade attached or blender, purée remaining ingredients, and remaining 1/2 cup green onions and 1/2 cup cilantro leaves until mixture is smooth, scraping sides of bowl occasionally.
3.Transfer guacamole to serving bowl; top with tomato mixture to serve. Makes 2-3/4 cups guacamole and 1 cup tomato mixture.
Approximate nutritional values per serving (about 1/4 cup dip):
60 Calories, 3g Fat (0g Saturated), 0mg Cholesterol,
65mg Sodium, 6g Carbohydrates, 3g Fiber, 2g Protein
> Guacamole and tomato mixture can be prepared and refrigerated up to 6 hours in advance. Top the guacamole with tomato mixture just before serving.
> Include the seeds and veins of the jalapeño chile pepper for a spicier guacamole