Sweet Pea Guacamole, Serrano Style

One of my regular places to meet friends for lunch is Honcho.

It’s a truly cute restaurant in Clarkston, Michigan that has the dependable coffee, cocktails and house-made cinnamon sugar doughnuts (iykyk). When I’m there I always order the chop salad with chicken and get the sweet pea guacamole and chips as well. The salad is perfection and the guac is savory and addictive, which is why I decided to recreate a version at home.

I’m not exactly sure how the folks at Honcho make theirs, but I decided to add roasted serrano peppers for a little heat that I think pairs truly well with the sweet pea/cilantro and avocado mash.

Get your tortilla chips ready!

For this Serrano Sweet Pea Guacamole Set out:

for the pepitas:

• pepitas – Use raw and unsalted, shellled pumpkin seeds.
• lime juice (freshly squeezed) – Adds flavor and helps adhere the spice blend to the pepitas.
• mexicali seasoning – A savory kitchen-made blend of cilantro, chili powder, cumin, chipotle, cilantro, oregano, garlic and onion powder.
• kosher salt – Enhances the flavors in the spiced pepitas.

for the guacamole:

• serrano peppers – Or substitute with jalapeños.
• avocado oil spray – This helps develop the char on the outside of the pepper.
• english peas – Cooked (steamed) if fresh or thawed if frozen.
• cilantro – Lends a pop of bright herbaceous freshness.
• avocados – I use 3 good size avocados. Double if using smaller avocados.
• green onion – Adds a mild yet bright onion flavor.
• lime juice – Adds acidity and will enhance the flavors in the guacamole.

To cook this method gather 1 cup cooked English peas which are also known as sweet peas or garden peas. You can use 6 ounces fresh peas or use 1 cup thawed (previously frozen) peas.

Make the Spiced Pepitas:

In a small nonstick skillet, measure and add 1/2 cup pepitas, 1-1/2 teaspoons Mexicali seasoning, a pinch of kosher salt and the juice from 1/2 a lime.

Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.

Roast the Serrano Peppers:

Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!

After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.

Make the Guacamole:

In a mini food processor (I’ve linked mine in the recipe printable), measure and add 1 cup (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers.

Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.

In a bowl, add 3 good size avocados, the pea mixture, 3 chopped green onions, juice of 1/2 a lime and a pinch or two of kosher salt. I like to use potato masher to smash the avocados and combine the ingredients.

Taste and add more salt or lime juice to taste.

The color😍

Transfer to a bowl and top with the spiced pepitas (keeping any extra on the side to add more as needed) and serve with your regular tortilla chips. I like either these salty lime from-scratch chips or the La Fiesta brand (not sponsored). Or add to your go-to tacos, fajitas or skillets and rice bowls!

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Enjoy! And if you give this Sweet Pea Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!