Green Pea Guacamole - NYTimes.com I'd always thought that when it comes to excellent guacamole, less is more, and that the best versions of the dip are always the most basic. Then I tried the green pea guacamole at ABC Cocina, and I changed my mind. Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado - and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. The dish, a collaboration between ABC Cocina's chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic. It's just the thing to make now for a summer party while fresh green peas are still in season. You can also make it year round with frozen peas. If using frozen peas, you don't even need to blanch them first. Just thaw and toss them in the blender with the other ingredients. I don't know that they'd ever do this at ABC Cocina, but that doesn't mean you can't take a little creative license at home. Title: Green Pea Guacamole Yield: 6 to 8 servings Time: 45 minutes Ingredients: 1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas) 2 small jalapeños 2 tablespoons packed cilantro leaves, chopped, more for garnish 3/4 teaspoon salt, more as needed 3 small ripe avocados, mashed 2 scallions whites only, sliced as thin as possible (about 1/4 cup) Zest of 1 Lime Juice of 1 lime, more as needed 1 tablespoon toasted sunflower seeds Flaky sea salt, for serving Tortilla chips, for serving Lime wedges, for serving Method: Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño. In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges. Source: ABC Cocina