EASY ‘PEAS’Y GUACAMOLE
A great plate of nachos rests (literally) on a chip that can withhold all those layers of goodness from start to finish. My secret? I skip the tortilla chips and break up corn tostada shells instead. I also prefer to keep my toppings simple: shredded carnitas, grated white cheddar, cannellini beans, some Mexican crema and a smothering of my Easy ‘Peas’y Gaucamole. How you dress your nachos is entirely up to you, but I highly recommend you try this sweet and tangy, easily addictive, creamy concoction today.
PREP/COOK TIME: 20 Minutes
Makes 4 Servings
INGREDIENTS
2 – Avocados (Ripened), Peeled and Pitted
1 – Cup of Frozen Green Peas
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Tbs – Garlic (About Large 3 Cloves), Peeled and Finely Minced
¼ Cup – Fresh Cilantro, Roughly Chopped
2 Tbs – Fresh Lime Juice
THE NITTY GRITTY
In a medium pot, bring 2 cups of water to a boil at high heat. Add peas; blanching them for about a minute. Using a sieve; remove peas from pot and transfer to bowl of iced water to stop cooking process. Remove peas from bowl and dry on a tray lined with paper towels. In another bowl, add avocados, peas, salt, pepper, garlic and cilantro; mash with a potato masher, or fork, till desired chunkiness. Add lime juice and stir to combine. Enjoy.
NOVEMBER 6, 2018
