Recipe: Green Pea Guacamole

Serves 6 to 8.

Note: Frozen peas can be used; thaw before using (no need to cook them). To toast sunflower seeds, warm them in a dry pan over medium heat until fragrant. From Melissa Clark, who adapted it from the restaurant ABC Cocina in New York City.

• 1/2 lb. fresh sweet peas, shucked (about 1/2 to 2/3 c. peas) (see Note)

• 2 small jalapeños

• 2 tbsp. packed cilantro leaves, chopped, more for garnish

• 3/4 tsp. salt, divided, more as needed

• 3 small ripe avocados, mashed

• Zest of 1 lime

• Juice of 1 lime, more as needed

• 1 tbsp. toasted sunflower seeds (see Note)

• Flaky sea salt, for serving

• Tortilla chips, for serving

Directions

Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.

Heat broiler to high and broil 1 jalapeño on a heatproof pan. Cook, turning occasionally, until jalapeño is completed charred. 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. Then halve, seed, devein and mince the remaining raw jalapeño.

In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, 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, green onions, lime zest, lime juice, remaining 1/2 teaspoon salt and pea purée. Adjust salt and lime juice as needed, and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.