Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 16 oz bag of frozen peas, |
| \N \N | Thawed |
| 1 small | Can medium hot green chilis |
| ¼ cup | Chopped onion |
| ¾ teaspoon | Garlic powder |
| 1 tablespoon | Red chili powder |
| 4 tablespoons | Your favorite salsa (or |
| \N \N | Chopped |
| \N \N | Tomatoes) |
| 1 tablespoon | \"Imo\" |
| \N \N | Cumin to taste |
| \N \N | Salt and pepper to taste |
| \N \N | Any other spices you enjoy |
| \N \N | In guacamole |
Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor.
Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1½ cups.