By — Larisa Epatko Larisa Epatko Leave your feedback Share Copy URL https://www.pbs.org/newshour/nation/great-guacamole-debate-pea-pea Email Facebook Twitter LinkedIn Pinterest Tumblr Share on Facebook Share on Twitter The great guacamole debate: to pea or not to pea? Nation Jul 2, 2015 12:49 PM EDT Who knew people cared so much about what goes into their guacamole, to the point that the suggestion of adding an ingredient for “green” purposes would create such rancor? In a seemingly innocuous story, no doubt timed for July 4 festivities, New York Times food columnist Melissa Clark touted adding fresh peas to the picnic staple. It seemed like a good suggestion in light of California’s drought and the gazillion gallons of water needed to grow one avocado. Nonetheless, some cried blasphemy: .@nytimes rot in hell you bastards — Simon Maloy (@SimonMaloy) July 1, 2015 Clark quickly shifted the blame, er, credit to “farm-fresh eatery” ABC Cocina in New York City: hey people, the peas in guacamole recipe is by @ABCCocina – I didn’t create it. And it’s delicious! @nytfood — melissa clark (@MelissaClark) July 1, 2015 People started falling into different camps. The president weighed in via his newly created Twitter account. The Splendid Table (hosted by Lynne Rosetto Kasper “for people who love to eat”) bravely sided with Clark (although they also posted a recipe for seaweed salad, so…): @POTUS @MelissaClark #peasout? or #givepeasachance? We have to stand with Ms. Clark on this one. — The Splendid Table (@SplendidTable) July 2, 2015 Others confirmed they had a taste for it: 2 weeks ago at this time, I was eating the #PeasInGuac @ABCCocina. Peas out, haters. ✌🏽️ It was delish. @MelissaClark http://t.co/Fmdi2xGfyK — Rohini Vibha (@rohinivibha) July 2, 2015 Clark herself noted that: No one was peeved when people added beets to hummus. #vegetablelove — melissa clark (@MelissaClark) July 2, 2015 Here is the recipe that caused the brouhaha (take it with a grain of salt. Re-posting does not equal endorsement.): Green Pea Guacamole • ½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas) • 2 small jalapeños • 2 tablespoons packed cilantro leaves, chopped, more for garnish • ¾ teaspoon salt, more as needed • 3 small ripe avocados, mashed • 2 scallions, whites only, sliced as thin as possible (about 1/4 cup) • Zest of 1 lime • Juice of 1 lime, more as needed • 1 tablespoon toasted sunflower seeds • Flaky sea salt, for serving • Tortilla chips, for serving • Lime wedges, for serving 1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain. 2. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely 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, and mince the remaining raw jalapeño. 3. 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. 4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the 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. View the full recipe on ABC Cocina chef Jean-Georges’ website. Follow @NewsHourWorld We're not going anywhere. Stand up for truly independent, trusted news that you can count on! Donate now By — Larisa Epatko Larisa Epatko Larisa Epatko produced multimedia web features and broadcast reports with a focus on foreign affairs for the PBS NewsHour. She has reported in places such as Jordan, Pakistan, Iraq, Haiti, Sudan, Western Sahara, Guantanamo Bay, China, Vietnam, South Korea, Turkey, Germany and Ireland. @NewsHourWorld
Who knew people cared so much about what goes into their guacamole, to the point that the suggestion of adding an ingredient for “green” purposes would create such rancor? In a seemingly innocuous story, no doubt timed for July 4 festivities, New York Times food columnist Melissa Clark touted adding fresh peas to the picnic staple. It seemed like a good suggestion in light of California’s drought and the gazillion gallons of water needed to grow one avocado. Nonetheless, some cried blasphemy: .@nytimes rot in hell you bastards — Simon Maloy (@SimonMaloy) July 1, 2015 Clark quickly shifted the blame, er, credit to “farm-fresh eatery” ABC Cocina in New York City: hey people, the peas in guacamole recipe is by @ABCCocina – I didn’t create it. And it’s delicious! @nytfood — melissa clark (@MelissaClark) July 1, 2015 People started falling into different camps. The president weighed in via his newly created Twitter account. The Splendid Table (hosted by Lynne Rosetto Kasper “for people who love to eat”) bravely sided with Clark (although they also posted a recipe for seaweed salad, so…): @POTUS @MelissaClark #peasout? or #givepeasachance? We have to stand with Ms. Clark on this one. — The Splendid Table (@SplendidTable) July 2, 2015 Others confirmed they had a taste for it: 2 weeks ago at this time, I was eating the #PeasInGuac @ABCCocina. Peas out, haters. ✌🏽️ It was delish. @MelissaClark http://t.co/Fmdi2xGfyK — Rohini Vibha (@rohinivibha) July 2, 2015 Clark herself noted that: No one was peeved when people added beets to hummus. #vegetablelove — melissa clark (@MelissaClark) July 2, 2015 Here is the recipe that caused the brouhaha (take it with a grain of salt. Re-posting does not equal endorsement.): Green Pea Guacamole • ½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas) • 2 small jalapeños • 2 tablespoons packed cilantro leaves, chopped, more for garnish • ¾ teaspoon salt, more as needed • 3 small ripe avocados, mashed • 2 scallions, whites only, sliced as thin as possible (about 1/4 cup) • Zest of 1 lime • Juice of 1 lime, more as needed • 1 tablespoon toasted sunflower seeds • Flaky sea salt, for serving • Tortilla chips, for serving • Lime wedges, for serving 1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain. 2. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely 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, and mince the remaining raw jalapeño. 3. 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. 4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the 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. View the full recipe on ABC Cocina chef Jean-Georges’ website. Follow @NewsHourWorld We're not going anywhere. Stand up for truly independent, trusted news that you can count on! Donate now