Food

A Secret Ingredient for Killer Guacamole

The Secret Ingredient for Killer Guacamole

To celebrate the anticipated arrival of warm weather, we’re featuring simple appetizers this May, starting with this delicious guacamole from Jennifer Segal’s new cookbook, Once Upon a Chef. It’s sure to become a party favorite. Here’s how to make it (with a surprising addition!)…

Chunky Pea Guacamole
From Jennifer Segal’s Once Upon a Chef

This is the recipe that caused an uproar in the media a few years ago, when the New York Times tweeted a guacamole recipe with the caption, “Add peas to your guacamole. Trust us.” People were outraged by the idea of messing with such a classic recipe. But I thought, “How bad could it be?” Sure enough, it was delicious. The peas add an appealing sweetness and chunkiness to the dip and also intensify the green color. I should note that the original recipe in the Times (from ABC Cocina in New York City) calls for garnishing the guacamole with some of the peas and also sunflower seeds. I think the peas look weird on top, so I just mix them all in. And as for the sunflower seeds, I leave them out—that’s where I draw the line!

Recipe: Chunky Pea Guacamole
Serves 6

You’ll need:

2 small jalapeño peppers
2/3 cup thawed frozen or cooked fresh peas
2 tbsp chopped fresh cilantro, plus more for garnish
3 ripe avocados, peeled, pitted and diced
3 scallions, white and light green parts only, thinly sliced
Zest of 1 lime
Juice of 1 lime (about 2 tbsp), plus more as needed
3/4 tsp salt
Tortilla chips, for serving
Lime wedges, for serving (optional)

Place one of the jalapeños on the prepared pan and broil, turning occasionally, until the pepper is completely charred, a few minutes. (Alternatively, if you have a gas stove, turn a burner to the highest setting and, using a pair of tongs, set your pepper directly on the flame. Use the tongs to turn the pepper until the skin is completely blackened.) Immediately place the blackened pepper in a small bowl, cover it tightly with plastic wrap, and let it steam for 15 minutes. When the pepper is cool enough to handle, 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.

In the bowl of a food processor fitted with the steel blade, combine the peas with the roasted jalapeño, raw jalapeño and cilantro. Process to a coarse purée. (Alternatively, you can finely chop the mixture with a knife.)

In a medium bowl, combine the avocados, scallions, lime zest and juice, salt and pea-jalapeño purée. Mash until well combined but still a little chunky. Taste and adjust the salt and lime juice as needed. Serve with tortilla chips and lime wedges, if desired.

Recipe note: Most of the heat in a jalapeño pepper is in the ribs and seeds, so for a spicier guacamole, go ahead and add some of the seeds. Heat the broiler to high and set an oven rack in the top position. Line a small baking pan with heavy-duty aluminum foil.

Thank you so much, Jennifer! We love your new cookbook.

P.S. More awesome recipes, including mango salsa and chickpea salad.

(Recipe from Once Upon a Chef by Jennifer Segal. Photographs by Alexandra Grablewski, Chronicle Books, 2018. Thanks to Franny Eremin for helping with this series.)

  1. anne says...

    I love that maybe this one comes down to linguistics (after reading all the comments) – some variation of guacamole inspired pea/avocado dip rather than Guacamole. I totally agree with the majority of the Texan/Mexican/San Diegans represented here. I’d eat a pea-included dip but not if it’s touted as guacamole!

  2. Sara S says...

    I love this, what a great twist! I also have to add that this is one of those recipes that is so delicious and just happens to be incredibly fresh and healthy – plant based, with plenty of beautiful green veggies. Will definitely be making this weekend. Thank you for posting!!

  3. Whitney Carter says...

    Who knew that #peaguac would garner as many comments as the Aziz story. Here for it! xo

  4. genevieve says...

    peas do not belong in guacamole. this is factual and not an opinion.

  5. Ali says...

    No peas. No yogurt. No kale. No raisins or anything else that doesn’t belong. Put it all in the bowl and slice it with sharp knives a la Ina Garten. Avos, garlic, onion, jalapeño, tomatoes, cilantro if you like it. The end.

    • Deb green says...

      Amen sista!

  6. Charity says...

    Inspired by this, I threw some peas into my usual guacamole recipe. I personally thought it was delicious, though it probably doesn’t count as guacamole anymore. Also, the tiny bit left over didn’t carry over well in the fridge. The mixture discolored, like anything avocado, but also it became weirdly bland.

  7. April says...

    The secret ingredient is actually feta cheese – yummmmm

  8. Madie says...

    Aye dios mio. Here we go again with the peas.
    Funny guac story for you though – my (also very Californian) friend Carolyn moved to NYC after college and went to a Cinco de Mayo party thrown by a sweet, eager-to-please East Coast native. She apologized to Carolyn that she didn’t have any guacamole, unfortunately, because she “boiled the hell out of that thing and it never got soft!”
    Ahhahahahaha! Could you DIE? So that ended up being my point of reference for all things New York + Avocado… :)

  9. CC says...

    Wowza! It’s just food people, have fun with it! Call it what you want! Next time do it differently! Add, subtract, get creative. And a tiny little tip for guacamole, with peas or without…. I lived in Mexico City as a teenager, our cook Eustorgia always put a very thin layer of mayo (yes mayo) over the guacamole if she was making it in advance. It kept it nice and green and then she just mixed it in and served it. One can also do the same by first smoothing the top of the guacamole in the bowl then slowly pouring water with a few drops of lime juice on top, just drain it off before serving. Both great ways to be able to make your guacamole a few hours before guests arrive.

    • Jen says...

      food is a large part of culture and culture is important to lots of people, especially those who have to make the effort every day to preserve it for future generations :)

  10. Jamie says...

    Heresy! Californian here. Guac doesn’t need to be “fixed”. No peas for me.

  11. fae ehsan says...

    it’s a no from me.

  12. Lindsay says...

    Another Texas NO here. Also, get that cilantro out of my face!
    Signed,
    One of those cilantro haters

  13. jenny says...

    Way to ruin guac. Ack.

  14. Cristal says...

    All this controversy over peas on guacamole .. Love how passionate you guys are about it .. LOL

  15. Paula says...

    didn’t read through the comments yet, I bet it’s going to be fun! lol
    I’ve been adding peas to pesto for a very long time.
    it’s incredible-adds volume, color, and a bit of sweetness!

  16. Sarah says...

    The way that lime is zested!!!

  17. Hi Guys – it’s Jenn from Once Upon a Chef. ?For what it’s worth, I made this recipe on a DC morning show during “PeaGate” a few years ago. We did a blind taste test between this recipe a traditional guacamole. All of the anchors preferred the one with peas…Give it a try! xo

    • Sasha says...

      I keep thinking, all this hate, but none of them have actually TRIED it. As a preschool teacher (take one bite please) it’s pushing my buttons lol! It’s not as if no traditional food has ever been improved upon, right?

  18. Rachel says...

    Texapt here just popping into say, I think those outside of the southwest like the peas because they just don’t know what actually ripe avocados are supposed to taste like. That’s my theory. Honestly, I might try this though, but only because I’m in the land of perpetually unripe avos. Whomp. Again, loved this post just for the comments.

    • Sasha says...

      For real. Avocadoes suck here in Montana.

      I do know what they are supposed to taste like, and it’s not what I can ever get my hands on. Except on a Costa Rican vacation.

  19. now that is interesting. i may give it a try. another incredible addition (i mean, like everyone at the party going on and on about how good this woman’s guac was)… FETA. who knew.

  20. Karen T. says...

    No to the peas in guac but yes to the COJ comments. These made my day. Thanks!!! :)

  21. Jazmin says...

    I’ve only ever had homemade guacamole, so I can’t speak for the people who’ve eaten store bought blended hot mess garbage, or had to pay extra in a restaurant for flavorless green goop, but I suppose because the thought going in to this was peas in guacamole. Peas being not big in flavor, having a dull sweet taste, so it couldn’t possibly interfere with the rest of the flavors of the guacamole, the serrano peppers, avocado, tomatoes, onion, with salt and lime. It doesn’t change the recipe, just adds something extra to make what you call killer guacamole.

    The thing is though, it’s completely unnecessary, and you know it. Putting peas in guacamole is like using eggplant as one of your ingredients to make cookies. You can dress it up all the same, say some nonsense like “the bitterness of the eggplant complements the chocolate, rounding out the sweetness, really adds to the flavor”. What it really means is guacamole doesn’t need peas. Using peas is unimpressive. That using peas in guacamole and trying to tout it off as this killer recipe, is a bit overkill. See you didn’t really change much, you didn’t really blow anyone’s mind because the peas don’t truly add anything of worth to the bed of flavors that a good guacamole already has. This take on guacamole wasn’t inspiring, not particularly creative, nor delicious.

    Yeah, sure, you can put peas in guacamole. You can do anything you want, you can put argula in guacamole to get people to eat more vegetables, take the avocado fruit and slap it on on a piece of toast for a very unoriginal breakfast, you can bastardize the name and call it guac.

    On the other hand, why not instead eat it the way it was intended to be eaten without some completely unnecessary ingredient being tossed in for those pretentious artisinal points? Like, why put eggplants in cookies?

    Because you don’t. Not unless you’re trying to be especially creative, innovative in your foodstuff making techniques. But this attempt wasn’t especially innovative or creative, at best it’s a little thing that you sometimes use to deviate from the norm, juat as dull as the flavor of a pea, but perhaps not as sweet.

    • Karen says...

      *mic drop*

    • Paula says...

      I am here for this comment.

    • Lindsay says...

      I have a killer recipe for eggplant cookies if you want it!! ;)

    • ana says...

      Orale pues!

  22. Prissy says...

    I read all the comments hoping someone had tried it and posted a review…. I like peas but I’m not shipping them with avocado. Just cuz their the same color doesn’t mean it’s a guacamole love match. On the other hand, I’ve been wanting to try avocado toast. Maybe a slice of toasted French bread rubbed down with garlic is all these two need to find love ?

    • sadie says...

      you’ve been wanting to try avocado toast? girl, get ON it! what are you waiting for? lol. avocado toast is amazing! and there’s so many variations. sometimes a bit of cream cheese with it is nice, sometimes just butter, sometimes butter and marmite or vegemite…it’s nice, simple fare, and the crustiness of the bread complements the texture of avocado nicely.

  23. Clare says...

    Like every single other Texan, I’m gonna say no. Call this “avocado dip,” if you want. But guacamole is avocado, cilantro, red onion, jalapeños (raw! not ever, never sautéed), and lime juice. Add some sour cream if you want to make it extra creamy. But that’s it! Definitely not peas!

    • A Martin says...

      Good point!! If called avocado dip it would help reduce the controversy!

  24. Janice says...

    I’m sorry, that just is NOT guacamole… I live in San Diego, so I know Mexican Foot…Peas in Guac just isn’t going to fly!

  25. Nicole says...

    That’s a hard no for me, someone whose favorite food in all the world is avocado. I don’t even like when ppl put too much lime juice in their guacamole. Let the taste of the avocado shine! (And no Greek yogurt either!! Though I did used to put a little sour cream to make it creamy when I was a teen. Now no more adulterating the guac for me).

  26. Kaye says...

    These comments have made my night! As a guacamole loving Texan I will keep the peas out of mine, but hey – to each their own! This post was worth the comments alone! Thanks!

  27. Lourdes says...

    No peas in guacamole! Call it peacamole instead, but guacamole it is NOT!

    • Sasha says...

      Haha! You’ve solved it. Peacamole it is then.

  28. Lorena says...

    arg!!! Lemme get this straight ? Peas? In Guacamole? Oh, man, my Mexican heart is hurting over here on the West Coast.
    Waaaiiiiiiiiit a second, is this diabolical payback cauz I said Okeydoke to the ice cubes in the wine????? Dude! I was only copying my French in-laws! What do I know???

    • J says...

      Best comment ever! Rotfl!!

    • A Martin says...

      Hahaha!!

  29. Hannah says...

    I’m giggling to myself as my first thought reading was “As a Texan myself…” (being reared on chips and guac at every single gathering/event) and browsing the comments, several other Texans literally wrote the same thing. I was reminded of this article that made me laugh https://www.theatlantic.com/health/archive/2015/07/i-made-the-pea-guac/397565/ I’m sure this version is delicious though :)

    On a similar note, my sweet transplanted Texan living in NYC was trying to find a good Tex-Mex style taco the other day. I asked how they were and she replied “decent but it’s like if the taco grew up in a supportive home without gluten or additives. Gimme those tacos that taste of gasolineeee”

  30. Mouse says...

    Not remotely Texan, Mexican, New or otherwise, and I say dear god NO.

    Cilantro, scallion and jalapeno pounded in a mortar with a little salt, mix with avocado and add lime. Maybe some sliced grape tomatoes.

  31. D. Tejeda says...

    Peas do not belong guacamole. What’s wrong with you people? I am constantly bombarded with people whitewashing latino recipes with their own spin. I don’t do this to other cultures recipes. I wish they wouldn’t do it to mine.

    • RJ says...

      Yes…completely agree! Why mess with perfection?

  32. RB says...

    I’m not against trying new riffs on classics, but for this laid-back Californian, the beauty of guacamole lies in its simplicity: one bowl, one knife, one fork. No food processors, ovens, or pans needed :) I inwardly cringe at the thought of washing all of those dishes just for guac.

  33. jeanne says...

    meh.
    If the avo’s are terrible quality and you’re desperate, I guess this would improve guac but otherwise, why mess with perfection? I only make guac if the avo’s are perfect, otherwise, make hummus. Pea hummus is great!

  34. We obviously need a “Kalen Reacts” video on this!

    • Paula says...

      YES! YES! YES!
      I’m here for all the comments.

  35. Lori says...

    I think, NO. It’s a Texas thing, I guess. Since childhood, we’ve made it with avocados, lime juice, garlic powder and maybe a pepper. I did have some recently with pepitas on top, those were nice. But no forever to peas.

  36. Kia says...

    Frozen peas are always available and when I get low on avos, I’ll give this recipe a try… sunflower seeds will never be invited to our Guac party

  37. eliot says...

    Hmm. I’m from Texas so my gut reaction is a hard “no.” Guac should be avocados, lime, salt, and a little cilantro. BUT! Perhaps if it were pitched to me as an avocado/pea dip I would be into it…? I mean, its mashed avocado. I’m never going to turn that down.

    • jen says...

      Border dog here, (AZ) No no no. Here’s what goes in guacamole: avaocado, chopped onion, chopped tomato, garlic salt and red pepper.
      The End.

    • Eloise says...

      ExACTly! Avocado/pea dip sounds amazing. Guacamole with peas, not so much!

    • Lourdes I. says...

      100% agree!!!!

    • Thuy says...

      Totally agree! I kept thinking throughout the whole NYT kerfluffle that it just needs to be marketed completely differently as “Pea and Avocado Dip” and avoid all mention of guacamole so nobody has a meltdown. :)

  38. Cristal says...

    Well… I am mexican, and let me tell you our family secret: add a half cooked potatoe to the mix and blend. By doing this, your guacamole will not go dark. Also, add lemon (obviously).
    I actually prefer blended guacamole instead of the smashed (with tomatoes) guacamole. It’s easier to enjoy.
    The recipe: blend 3 avocados, 1/2 spoon garlic, 1/4 onion, salt & pepper, 1 lemon juice, cilantro, half cooked potatoe, and 1/4 of half & half, add 1 chile serrano (green) for spiciness… Believe me .. it’s delicious!

    • Lizzie says...

      Marvelous!

    • Can’t wait to try this. Potato. Who would have thought? I just use lemon, avocado and salt because I am catering to the refined palates of two pre-teens. Nobody wants to waste avocados, and if keeping it simple means my kids eat it up, I’m good with that. But potato…they’ll never see it coming.

    • Lourdes I. says...

      Thanks for the recipe and potato tip!

    • APaige says...

      Wow, thanks for sharing your potato trick, Cristal,
      I can’t wait to try it. I am also happy to see garlic in your recipe. I had heard that this was a no-no for authentic Mexican guacamole, but always put it in anyway because my family loves it with garlic. Glad to see yours does too and that this is not absolute sacrilege!

    • That sounds like an amazing guac. I never thought about adding potatoes!!!

    • Wb says...

      Thank you for sharing.

    • Sasha says...

      I thought peas were a fine addition, sure why not potatoes too? I like to try new things.

      But I have to say, everyone is flipping flipping out over peas in guacamole, but potatoes are ok?!? I’m confused.

    • Paula says...

      LOL! I love how you stole the pea post with your potato retort and I am here for it!!! Alas, such is the internet. CoJ editors don’t really knock on everyday people’s doors for recipes.

  39. my thought process while clicking the link: “if it’s peas… so help me…. IT’S PEAS! WHAT IS WRONG WITH THE WORLD????”
    at least it’s not greek yogurt…. *side eyes antoni from queer eye*

    • Stella Blackmon says...

      Hahahaha

    • Janet says...

      I adore Antoni and can make my peace with peas. But yoghurt? Too far.

    • Claire says...

      LOL!!

  40. Lele says...

    I agree with NO PEAS IN MY GUAC! No, just no. But I also cannot stand cilantro. I loathe it. If there’s on speck on my food I can’t eat it. To me it tastes like soap. Just thinking about it makes me shudder!

    • Carrie says...

      I’m with you in the cilantro, it’s crazy nasty. As far as the peas….I’d taste it in someone else’s, but I’d never waste perfectly good avocados by experimenting because, well, I’m not a millionaire.

    • Agreed, I freakin HATE cilantro and live 5 miles north of the US/Mexico border, so it’s everywhere here. BUT, I will add a little store bought pico de gallo to my guac and it’s delicious.

  41. Jessica says...

    Oh, no!!!!!!!!! I can’t honestly believe that anyone would enjoy guacamole more with the addition of peas. Don’t lie!

  42. Katie says...

    Once Upon a Chef is the best. Even if peas in guacamole is not your thing she has so many amazing recipes and I’ve been been using her site for years. So excited to see her mentioned here.

    • Claire says...

      I bookmarked her site and plan on spending some time checking it out.

  43. Leigh says...

    Any tips on keeping from turning brown?

    • Jenn says...

      Supposedly if you throw the seed of the avocado into the guac it helps

    • Stella Blackmon says...

      Jennifer recommends pressing a piece of plastic wrap directly over the top and storing in the refrigerator until ready to serve. Hope that helps, Leigh! x

    • Amy says...

      Smash it down in a Tupperware (getting all the air pockets out) and pour a layer of water or salsa on the top. Pour the water off before eating or just mix in the salsa. Works every time!

    • jen says...

      Sure. Make it right before you eat it.

    • Claire says...

      lime juice works too

    • Amy says...

      Weirdly…gently pour a layer of water over the top. It turns brown from oxidization (air), so plastic wrap tightly against the surface will do a pretty good job, but water does an excellent job! It doesn’t make the guac “wet”; just pour it off before serving and stir the guac. Avocado is fatty enough that the water just sits there.

    • The lime juice in the recipe will help keep it from turning brown!

    • Maiz says...

      Yes, just invite me over and then you won’t have any leftover guac!

  44. Kara says...

    There’s a great phrase I learned recently to use as part of helping kids to try foods: “don’t yuck my yum.” (I.e. don’t discourage someone from trying something or make someone feel weird for liking a food just because YOU don’t like it.) I think some of these comments could use a bit of that haha:) Loving all these variations, never met a freshly made guacamole I didn’t like!

    • Jenny says...

      I’m going to say this to people in a variety of contexts, including med school, and I’m delighted.

    • Sasha says...

      I say that as a preschool teacher!! And there is some serious yucking going on here. I love peas, I love guacamole, why not? I’ll at least try it.

    • Joanna (Not That One) says...

      Haha, the sex ed instructors use that phrase at the school where I teach.

  45. Ugh, I hate peas!! Haha. I guess I am a guac traditionalist.

    Eva

  46. Chrissy Shea says...

    My secret (not anymore!) ingredient for guac is APPLE! Green apple, cubed pretty small. It adds the best crunch and touch of sweetness!

  47. People seem to like fiddling with guac! Seems like it’s kind of a fine line of being creative and being offensive to its origins. I will say, mashed peas with olive oil, salt, maybe a little mint, is really delicious, and makes a great summer appetizer.

  48. Sasha says...

    I love how adamant some commenters are with their NOs. Lol. My husband would probably agree, peas have no place in guacamole, but I love peas and love the idea of stretching out those expensive avocados a bit. I’m definitely going to try it. If he doesn’t like it, well, more for me!

  49. Claudia says...

    Yes it sounds pretty tasty but for the love of god, don’t call it Guacamole!!!!

  50. Megan says...

    Oh no! You’ve reignited the great guacamole war of 2015! ?

  51. SP says...

    This makes me think of the time Antoni from Queer Eye added greek yogurt to his guac, and viewers all over the country screamed in horror at their television screens.

  52. Clarence baber says...

    Sounds tasty but digestive lies they do not complement each other peas need pH different than avocado to digest in the stomach one is alkaline one is acidic for digestion gastronomy

  53. hilleary says...

    Can’t wait to try this recipe. I add peas or edamame beans to many things including Mac and cheese. And I love the addition of toasted pumpkin seeds. I buy them raw, toast them myself in the oven (no salt needed) and use them in everything from oatmeal in the morning to salads and smoothies!

  54. Shannon says...

    I love Jennifer Segal and Once Upon a Chef! Such a great, easy to use website…just got her cookbook today.

  55. Lauren E. says...

    I say: HELL NO. Guac is avocados, lime juice, and salt. Ok bye.

    • Erin Geisler says...

      Fellow Texan?

  56. Hannah says...

    This is a charged topic in our house. My husband is half Mexican, and he is loyal to his family’s recipe for absolutely traditional guacamole. Avocado, minced garlic, and salt. If anything else is added, it’s not as good, and I have to agree with him. Heaven forbid someone puts cumin in! We also only partially mash the avocado, so there’s some good chunkiness and texture.

    Glad to see people experimenting and riffing on a classic, but I’ll stick to the classic :-)

    • Hannah says...

      Oh I forgot to say also add some minced serrano chile for a little heat!

    • kaela says...

      Half Mexican chiming in to agree with your husband. This is the way, the truth, and the light. (And if you’re lazy or in a hurry with no garlic on hand, you can use garlic salt…but don’t overdo it) That’s all, folks. :)

    • stefana says...

      how about you try it once with wild garlic? I’m a purist m’self but there’s a different level of freshness with wild garlic as opposed to the plain one

  57. Cymbidy says...

    Not to stir things up any more than necessary, but we found a Texan cowboy cookbook a few years back that suggested tamari. Add less salt, obviously, and then the tamari gives you that salty umami flavour. Too much mutes the green, though.

  58. Molly says...

    I’m sorry, the correct answer is “bacon.”

  59. Maria says...

    Peas in guacamole. My Mexican soul is rolling its eyes and judging hard right now. I’m here for the crazy experiments people do with Mexican food, just respect the integrity of the original name. Instead of “killer guacamole,” call it “killer white lady guacamole” ;b

  60. As a Texan, this makes my heart hurt.

  61. Amy says...

    Pretty sure Bethenny from RHONY was the first to publish a pea guacamole recipe in her first book eight years ago. I don’t mind the peas (I do mind copycat recipes claiming to be originals) but it’s definitely not as good as regular guacamole.

  62. Kate says...

    Cumin is my secret ingredient!

    • Kelly says...

      Mine too!

  63. Sonja says...

    A few weeks ago we were at Whole Foods (loving that Amazon Prime discount!) and we accidentally bought guacamole with kale in it. Unwilling to waste that $5 we popped it on the table with a bowl of chips. Our 2.5 year old devoured it and asked for more. Motherhood has taught me three undeniable truths: 1) (to borrow from COJ) Babies be Babies, 2) there is no wrong way to have a baby and 3) there is NO wrong way to trick toddlers (and myself) into eating dark, leafy greens. Bring on the peas!

  64. Cynthia says...

    No peas, but I like finely chopped tomato in my guacamole.

    • same!

  65. Kim G says...

    There is no reason to mess with perfection. Guacamole is delicious when made fresh with classic ingredients. No thanks.

    • Jeannette Franco says...

      Amen! This could be guacamole inspired but it’s definitely NOT guacamole.

  66. C says...

    My secret ingredient for killer guac is GARLIC and lots of it! #unashamedItalian

  67. Peas are super good for you, I like this idea. Do you think it would work as well without the jalapeno? I made something with jalapeno a couple of weeks ago and my hands felt like they were literally on fire for hours afterwards. (Also the dish was too spicy and my husband wouldn’t eat it.) It was my first time really cooking with them and now I’m scared of them, hahaha.

    • Sarah says...

      My trick for dicing jalapeno is cutting it with a knife and fork! It looks super dorky and I feel self-conscious when I do it, but as a contact lens-wearer I’ll do anything to avoid getting those oils on my fingers! You could also try plastic/latex gloves.

    • Raquel says...

      Put gloves on! I am super allergic to, hmm, everything, and my hands were HUGE and burning for hours after chopping jalapeno. Never again.

    • Charity says...

      It will totally work without jalepeños, just make the recipe to your tastes… hot peppers can vary in intensity from one pepper to the next, even if they are the same kind, so before adding a whole pepper or two to a recipe, it’s a good idea to take a teensy taste of the peppers you are using first and adjust accordingly. Also, keep in mind that the seeds and ribs (the weird white parts inside) carry most of the heat, so you can make dishes milder by leaving those out too. As for stopping the burn, I personally wear gloves when dealing with hot peppers bc I’ve totally been that person who forgets and touches their eyes ?

  68. I love guacamole! Can’t wait to try this recipe. My favorite guacamole ingredient is lime chips – I don’t know (or really want to know hah!) what Tostitos does but they are delicious! xAllie

    • Amanda says...

      I second this! We cannot have them in the house unless it’s for a party or else the whole bag will be gone in an afternoon between the two of us. They’re so good!

    • Kristina L says...

      Yes!

  69. Karen says...

    Dislike.

  70. I am super down with pea pesto but am definitely questioning a pea guac situation… might need to recipe test this one out for myself…

  71. This is so weird I will have to try it. But I usually don’t get “creative” with guacamole. . .

  72. helen h says...

    This is sacrilege.

  73. Jenny says...

    I think that hardest part of running a blog would be the comments – My eyes would hurt from rolling them too much. Do you eat shredded cheese on your tacos? Or tomatoes on your pizza? Or “curry powder”? The nerve you have! I can’t believe food evolves as different cultures meet each other and we have access to a greater amount of vegetables!

    • Claire says...

      Well, comments are part of it, and why not let people chime in if they want to? I like seeing the discussion take it’s course. And on the topic of guacamole maybe it’s best not to take things too seriously anyway. At the end of the day we can eat whatever and however we want. I rather enjoy reading the responses from different regions of the country. No harm done, IMHO.

    • Sasha says...

      I think it’s just fun how passionate people are, about guacamole ?

    • erin says...

      I was just thinking this! Good food is good food and poor little peas haven’t had their due in a while.

    • Raquel says...

      I agree. Except when it comes to guac. This sounds great actually, as an avo & peas dip. But you know what’s better? Guacamole!!! :)

  74. “Surprise ingredient” shouldn’t be in the same sentence with “guacamole.” Why mess with perfection?

    • Sabrina Izaguirre says...

      I just read an article from Food 52 – where the chef adds super sweet crunch apples to the guac…nasty!

  75. A Martin says...

    This is up there with Karen’s raisin potato salad. No thank you.

    • Cheryl says...

      But do you give it a pass as long as Karen adds some paprika? :-)

    • meg says...

      haha!! you know she underseasons it as well!

  76. Ellie says...

    Ooo interesting idea! My secret is shallot instead of purple onion ;)

  77. Stephanie says...

    My favorite add on is pomegranate seeds – adds a bit of a pop and some fun flavor!

    • erika says...

      Pomegranate seeds in guac is my FAVORITE! I first had it at a restaurant while I was living in Melbourne, Australia – a city that doesn’t really do Mexican food very well – and was I was so delighted by this twist on guac.

  78. Laura says...

    My go-to guacamole recipe: Three-four ripe avocados, mashed in a bowl. Mix in a container of fresh pico de gallo (diced-small white onion, tomato and cilantro), which is a staple in California grocery stores. Salt and pepper to taste. Done. No stove, no food processor and NO peas.

  79. Cara says...

    Ehhhh I can’t get on board either… maybe a texture thing. I guess I should try it before I bash it. Hm.

  80. Katie says...

    Once Upon a Chef is the best food blog out there. Every recipe is a winner. Glad to see her profiled on Cup of Jo!

  81. Anna says...

    I love coriander in my guacamole! It’s my “secret” ingredient.

  82. Julie says...

    I love Once Upon a Chef! So many excellent recipes. So happy to see her on my other favorite site – Cup of Joe!

    • Julie says...

      Oopsie – *Cup of Jo!

  83. Hani says...

    One of the reasons I love guacamole is the silky texture of avocados. Peas have a kind of pasty/chalky texture which is fine if I want to have peas with something. But in Guac?! Hard pass for me. ?

  84. Sarah says...

    I can’t get on board. Although, I shouldn’t knock it before I try it.

  85. Patrice says...

    Thrilled to see you profile once upon a chef! I cook a recipe from the site at least once a week and every recipe is a winner. I was always confused that she didn’t have a cookbook when her recipes are so legit. I asked for the cookbook for Mother’s Day because I know I’ll like it so much that it feels truly gift worthy :)

  86. Carrie says...

    I’d try it.

  87. Christina says...

    Once Upon a Chef has been my go-to cooking and baking blog for years. I just purchased her cookbook last week. So happy to see her featured here.

  88. Lizzie says...

    One day last summer I wanted to make guacamole and only had one smallish avocado on hand. In an effort to make the avo go further, I added some diced cucumber to the guac, and low and behold, it was delicious! It added just a bit of crunch and flavor without distracting. : )

  89. Andrea says...

    I speak for myself and all other New Mexicans when I say: NO NO NO NO NO. For the love of God, people.

    • Laura says...

      LOL. My mom is a born-and-raised New Mexican, and I’m sure she would agree!

    • L8Blmr says...

      Buen dicho! (well said!)

    • cgw says...

      Why does the most perfect fruit need assistance?

      “Just say no!”
      -says this Californian.

    • Claire says...

      LOL! Just ain’t right. When this recipe first came out in the NYT, it stirred up a huge ruckus here in Texas, and there was talk of succession.

  90. Peas in guac could be Cup of Jo’s most controversial topic yet!

    • Sasha says...

      Yes! ?

    • Shirley says...

      Motherhood has nothing on peas in guac!

  91. Leah PS says...

    Horrified Texan here: #nope

  92. Lily says...

    Into it!

  93. Elizabeth says...

    I’m a staunch proponent for mixin up the classics, but peas in guac is hurting my little Texas heart!

  94. Rebecca says...

    Worrywart alert: please don’t keep this secret ingredient secret. My nephew has an anaphylactic pea allergy, which is actually not that uncommon. And ingredients in unexpected places are the most dangerous for people with food allergies. Hate to be a downer – this sounds delicious – but I’d garnish with some peas on top or do something to let people know, if you are sharing this at a social gathering.

    • Stella Blackmon says...

      Great point, Rebecca! Thank you!

    • Anna says...

      Yes. I have to add..I’m deathly allergic to peanuts. I went to an “enquirer” church mixer to meet some people my age and emailed the hostess ahead of time letting her know. To my surprise there was peanut butter in the hummus. ? never expected that and left in tears (over the missed opportunity to meet some friends in my new area) and headed to the emergency room.

  95. Peas sound pretty good, actually! ?‍♀️