Snacember 30

thanks flavoralchemy.com
For the past few years, I have spent New Year's with a group of friends that includes R&R and Amazing Goddaughter, Officer K, Chef Denise and JB, and S&J.  We are a tight group, we travel together, spend lovely weekends out at the Farm, and generally get up to all sorts of fabulous mischief.

Since Chef Denise and Officer K are ususally working on NYE, and the rest of us are not particularly into being out and about on amateur night, we save our serious celebrating for the 1st.  This has proven particularly useful since it allowed Charming Suitor and I to do something else for NYE, and not miss out on my existing tradition!

This year, on NYD we have invited the gang over (in their pajamas) for a day of football and board games and hearty "day after the night before" food, like chili and gumbo.

At a recent dinner party, the Hostess with the Mostess made this great dip, which she got from a pal of hers a while back, called Sweet Pea Guacamole.  Which made me very happy, since I am not a fan of the avocado.  I loved the freshness of the dip, and the fact that it is a good healthy option on tables that may be laden with just a wee bit too much bad-for-you fare.

HWTM graciously shared with me, so I am sharing with you.  I have tweaked it the tiniest bit for my palate, so feel free to adjust for your own taste.  Bring it to your own NYD party!

Sweet Pea Guacamole

2 TBL each olive oil, fresh lime juice
¼ bunch cilantro, large stems removed (I use flat leaf parsely here because I think cilantro tastes like soap)
1 jalapeno pepper, seeded
1-2 cloves garlic (I use one, but add the second if you like more bite)
1 lb frozen petite peas, thawed
½ tsp each dried oregano, ground cumin
½ to ¾ tsp salt
Freshly ground pepper and hot sauce to taste
¼ medium red onion, finely minced
Toss the minced onion in the lime juice and let sit for ten minutes, which will temper some of the raw onion bite.  Drain the lime juice into your food processor, reserving the onion, and add the olive oil, cilantro (or parsley), jalapeno and garlic pulsing until mostly pureed. Add peas, spices and salt, blend until smooth. If you prefer a more velvety texture, add another 2-4 T olive oil while the blade is running.  Adjust seasonings. Stir in reserved onion by hand.

Yours in Good Taste,
The Polymath