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“This dairy-less guacamole recipe was printed in the local newspaper recently. Taste starts off sweet then heads to spicy-hot rather quickly. It was delicious on a tamale we ordered at a 'Mom and Pop-style' taco stand! Beautiful, mean and very green.”
2 cups

Ingredients Nutrition


  1. *Note: I fire roasted two fresh green jalapenos on a stove top grill on medium-high heat. Placed them in a paper bag to "sweat" for about 15-20 minutes then removed the skin, seeds and membrane and chopped. Takes longer to do (than opening a can of fire roasted chilies), but the taste was good and fresh. Removing the seeds and membrane is optional if you want the guacamole spicier.
  2. In a food processor, combine the peas, avocado, onion, chilies, lime juice, garlic, cumin and salt.
  3. Process until smooth, scraping down the sides of the processor bowl with a rubber spatula as needed.
  4. Add the cilantro and pulse until just blended.
  5. Adjust seasonings if necessary.
  6. Garnish with fresh cilantro and a few whole green peas.
  7. Yield is estimated.

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