- 1/2 pound fresh sweet peas, shucked (about 1/2 cup peas)
- 3 ripe avocados, mashed
- 1 small jalapeño (to taste)
- 2 tbsp packed cilantro leaves, chopped, more for garnish
- 3/4 tsp salt, more as needed
- 2 scallions, whites only, grated or sliced as thin as possible or Zest of 1 lime
- Juice of ½ a lime
- 1 tbsp toasted sunflower seeds
- Flaky sea salt, for serving
- Tortilla chips, for serving
- Lime slices, for garnish
- Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Place peas into the boiling water and cook for about 1 minute (soft but still with lots of texture). Drain peas and immediately transfer to the ice bath. Drain after cooled.
- Heat broiler to high and broil jalapeño on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. This can also be done on cast iron skillet on the stove-top. 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. NOTE: If you don’t want to roast the jalapeño, you can just halve, seed, and mince the raw jalapeño.
- In a blender or food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño or 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 (not too much) as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips.