Eschewing tradition, the New York Times got in hot water for recommending we throw peas in the guacamole mix , but we're discovering that they may be on to something...
Guac is having a moment. Ever since the New York Times posted a pea-infused version of the popular dip, the US has responded with a barrage of abuse. They really don’t like what Jean-Georges Vongerichten and Ian Coogan from ABC Cocina (Oprah is a reg when she’s in town) have done to the wholesome and eternally satisfying side dish. So that’s a massive thumbs down Stateside, and a hell no to a change in palate expectation. Now they know how we felt when Cadbury’s changed the chocolate recipe in Creme Eggs earlier this year. *still fuming*
Eager to whip up a batch of the bastardised bite, we legged it to the kitchen. Armed with a bag of frozen peas, some avocados, coriander, chilli, lime and scallions, we blended and mashed our way to green gooeyness. In anticipation of a mouthful of let-down, we gingerly dipped a Dorito into the bowl. Holy guacamole, this stuff is unreal. An hour later, the last tortilla chip was used to scrape the remains stuck to the side of the Pyrex.
Pea guac is the tastiest – and healthiest – clean eat we’ve had lately.
We urge you to make it, make it! Don’t mind the non-adventurous folk in what is meant to be one of world’s most daring gastronomic cities; pea guac is the tastiest – and healthiest – clean eat we’ve had lately.
Follow STELLAR’s recipe below, adapted from the now cowering New York Times’ one. #bless
200g frozen peas
2 tablespoons chopped coriander
1 medium sized chilli
And there you have it. What’s the consensus? Yay or nay to pea guac?
Tweet us @stellarmagazine or let us know how you got on in the comments!