Sweet Pea Guacamole

This is my most requested recipe.  Every time I bring this anyplace I get asked for it--it's that good.  Ist sounds weird, but I think the peas make a tastier (and healthier!) base than avocadoes. 

The original recipe was from More Taste than Time by Abby Mandel.  It's designed for the food processor which makes it a snap.   I found it reprinted in the SF Chronicle and have made it many times since.  The seasonings are pretty timid as written, so play with it  until you like it.  Taste often and adjust freely!

10 oz peas (frozen are just fine)

Peppers to taste--mixing 1-2 ripe milder red peppers with 1-2 jalapenos is a good start
1 to 4 T of olive oil, preferably a good-tasting extra virgin
At least 2t lemon juice
1/2 t cumin
1/2 t salt

1/2 small red onion, or more, to taste
fresh cilantro, to taste, washed and stemmed 

Cayenne pepper

Cook peas till just tender.  Drain well.

In food processor, mince the pepper with the lemon juice.  If using oil, start with 1 tbsp and add now, along with the peas, cumin and salt and puree.  Toss in the onion and cilantro and process just barely minced.  Adjust the seasonings to taste with olive oil, lemon juice, more cumin, and cayenne pepper.

By hand, mince and mix the peppers and onions.  Mash the peas and stir in everything else, being sure the mix the cumin and salt in thoroughly.

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