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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From a package of frozen green peas. Use the best quality green peas you can find. I changed the ingredients around a little. For less heat, use a mild pepper such as Anaheim. Ingredients:
8 ounces frozen tiny peas |
1 jalapeno peppers (seeded for less heat) or 1 serrano pepper, chopped (seeded for less heat) |
3 tablespoons olive oil |
1 teaspoon lime juice or 1 teaspoon lemon juice, approximately |
1/8 teaspoon salt, to taste |
fresh ground black pepper, to taste |
1/4 teaspoon ground cumin |
1 garlic clove |
1 roma tomato, diced very small |
1/2 cup red onion, minced |
2 tablespoons low-fat sour cream (optional, my addition. non-fat plain yogurt or tofu sour cream can be substituted.) |
cilantro leaf (to garnish) |
Directions:
1. Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
2. Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
3. Continue blending, scraping down sides of blender and mixture is smooth.
4. Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
5. Yield is estimated.
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