Guacamollie
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Frozen peas |
| 4 | teaspoons | Fresh lemon juice |
| 2 | tablespoons | Chopped fresh cilantro |
| ¼ | cup | Minced red onion |
| ½ | cup | Ripe tomato; minced |
| 6 | tablespoons | Plain yogurt; optional |
| Salt; to taste | ||
| Red pepper flakes; to taste | ||
Directions
Place peas in a colander and run warm tap water over them until they are defrosted, but still cold. Drain well, then dump them into a food processor. Add lemon juice, garlic and cilantro and puree until very smooth. Transfer to a medium bowl.
Stir in the onion, tomato, yogurt. Add salt and red pepper flakes, to taste. Let stand about 10 minutes, then serve within an hour or two. Cover tightly and refrigerate in the meantime. Makes 2 cups.
Serve with chips and steamed or grilled vegetables, with beans and rice, or with any egg dish, cornmeal prep, soup, or casserole. Make a superb sandwich filling.
It does not keep well so make it within an hour or two of the serving time.
19⅖ cals, 0.3 g fat.
kitpath nov97
Recipe by: Mollie Katzen's Vegetable Heaven (1997)