Serrano Sweet Pea Guacamole

Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos - a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.

Course Appetizers & Snacks

Cuisine Latin American, Mexican-American

Keyword avocado, cinco de mayo, dip, healthy

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 163

Author Laurie McNamara

Equipment

KitchenAid Cordless 5-cup Food Chopper

Ingredients

FOR THE PEPITAS:

1/2 cup raw and unsalted pepitas
1/2 lime juiced
1½ teaspoons Mexicali seasoning
kosher salt

FOR THE GUACAMOLE:

2 serrano peppers
1 cup peas steamed if fresh, thawed if frozen
cilantro measure with your heart (or about 1/3 cup)
3 medium to large avocados double the amount if small
3 green onions chopped
1/2 lime juiced (more or less to personal taste)
kosher salt to taste

US Customary - Metric

Instructions

MAKE THE SPICED PEPITAS:

In a small nonstick skillet, measure and add the pepitas, Mexicali seasoning, kosher salt and lime juice. Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes. Remove off the heat and set of to the side.

ROAST THE SERRANO PEPPERS:

Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.

MAKE THE GUACAMOLE:

In a mini food processor, measure and add the (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers. Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add the avocados, pea mixture, chopped green onions, lime juice and a pinch or two of kosher salt. Mash to combine. (I like to use potato masher to smash the avocados and combine the ingredients.)
Taste and add more salt or lime juice to taste.
Transfer the guacamole to a bowl and top with some of the spiced pepitas, keeping the extra on the side to add more as neede.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition