Sweet Pea Guacamole

By mhyde

Ingredients

• Ice
• 3/4 cup shelled sweet peas
• 1/4 cup fresh cilantro leaves, plus 1 tbsp. finely chopped
• 1 tbsp. sunflower seeds
• 1 jalapeño, medium-sized
• 1 1/2 tsp. kosher salt, divided
• 2 ripe avocados (halved, pitted, and peeled)
• 3 scallions (white parts only, thinly sliced crosswise)
• 2 tbsp. finely grated lime zest
• 1/4 cup fresh lime juice (from about 2 limes)
• Tortilla chips, for serving

Preparation

Step 1

Fill a large bowl with ice and water. To a medium saucepan of boiling water, add the peas and cook until tender, 1 to 2 minutes. Add the whole cilantro leaves and cook just long enough to wilt them, about 5 seconds. Strain both the peas and cilantro into a fine-mesh sieve and plunge the sieve into the ice water to stop the cooking. Once the peas are cool, transfer them to a paper-towel-lined plate to drain. Place the cilantro in a few layers of paper towels and wring dry.

To a skillet set over medium-high heat, add the sunflower seeds and toast until fragrant and golden-brown, about 1 minute. Transfer the sunflower seeds to a medium plate. To the skillet, add the whole jalapeño. Cook, using tongs to turn it often, until the jalapeño is charred, 8 to 10 minutes. Transfer the chile to a small bowl, cover the bowl with plastic wrap, and set aside for 5 minutes. Peel the charred skin from the jalapeño, remove the stem, halve the chile lengthwise, and remove the seeds with the tip of a paring knife.