Amanda W.’s Sweet Pea and Mint Guacamole


  • 2/3 cup thawed or cooked peas
  • 2 small jalapeños
  • 2 Tbsp. chopped fresh cilantro
  • ¼ cup chopped mint leaves
  • 3 medium ripe avocados
  • 3 scallions, white and light green parts only, thinly sliced
  • zest of 1 lime
  • 1-2 limes, juiced
  • salt and pepper to taste
  • Optional: toasted sunflower seeds


  1. Heat broiler to high and broil one of the jalapeños on a heatproof pan.
  2. Once cooked, place in a bowl, cover with plastic wrap, and let sit for 15 minutes.
  3. When cool, use a paper towel to wipe off the charred skin. Halve, seed, and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
  4. In a food processor, purée the peas, jalapeños, cilantro, and mint. Process until almost smooth but still chunky.
  5. In a medium bowl, combine avocado, scallions, lime zest, lime juice, salt, and pea purée. Mash until well combined but still chunky.
  6. Taste and adjust salt, pepper, and lime juice to taste. Top with sunflower seeds.