Sweet Pea Guacamole
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Guacamole
- 1/4 ts Ground cumin
- 1 Jalape¤o pepper
- Mince
- 1-inch square of red onion
- Cut
- 1/4 ts Salt
- Water
- 10 oz Frozen peas (not tiny ones)
- 2 ts Fresh lemon juice
- 1/4 c Extra-virgin olive oil
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook peas according to package instructions. For this recipe, the larger peas work better than the tiny peas. Drain cooked peas and pat with paper towelling to remove as much water as possible. If you want less "heat" in the guacamole, seed the pepper and discard the seeds. Mince the pepper in a food processor or blender. Add oil and 1 1/2 teaspoons lemon juice, and let machine run until the pepper is more finely minced. Add peas, cumin, and salt, and puree about 2 minutes, stopping several times to scrape down the sides of the container. Transfer the puree to a small bowl. Cut the onion into a small dice and add to the mixture. Adjust the seasoning with additional lemon juice or salt if necessary. Cover tightly and chill thoroughly up to 2 days before serving.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Food processor
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Chef's knife
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Cutting board
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Colander