Spring Pea Guacamole with Warm Crunchy Tortillas from Matador Room
serves 15
Ingredients
Smashed Peas:
800 g sweet peas, blanched and shocked
200 g charred jalapenos, peeled and seeded
20 g cilantro leaves, blanched, shocked, squeezed dry, chopped
12 g salt
Guacamole:
15 avocados, ripe
3/4 qt scallions, sliced
3 Tbsp salt
1 c jalapenos, chopped
1 c fresh lime juice
1 qt smashed peas
1 Tbsp sweet peas, blanched and shocked, for garnish
1 Tbsp toasted sunflower seeds, for garnish
1 pinch of micro cilantro, for garnish
Sea salt/lime wedges, for garnish
Method
For the smashed peas: Combine in a Robot Coupe. Process until the mixture turns into a coarse mash. Refrigerate until needed.
For the guacamole: Combine the avocados, scallions, salt, jalapenos, fresh lime juice, and smashed peas in a bowl. Smash with a masher.
To serve: Scoop eight ounce portions of the guacamole per dish. To garnish, scatter each with the peas, sunflower seeds, and cilantro, sprinkle with sea salt, and serve with lime wedges, in the order listed. Serve with freshly-fried tortillas. Enjoy!
Matador Room is located at 2901 Collins Avenue.