Guacamole aficionados are officially losing their heads. Even President Obama is turning his head about the new ingredient that some people are putting in their guacamole. Peas in guac has swept the nation.
So how did peas in guacamole, of all things, become a talking point? Well, it all started when the New York Times offered a “healthier” solution to how we’re eating our guacamole. As you know, guacamole is made with avocado, tomatoes, onions, sometimes lime, peppers, and seasoning. When the New York Times suggested you “add green peas to your guacamole” people weren’t having it.
President Obama took a stance against the guacamole and peas during a Q&A on Twitter. In the tweet he called out the New York Times in the nicest way possible.
respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. https://t.co/MEEI8QHH1V
— President Obama (@POTUS) July 1, 2015
Even Presidential candidate Jeb Bush agreed with President Obama on just saying no to peas in guacamole.
Other people were just as outraged by the peas in guacamole.
@CNN No….the pea union is trying to muscle in
— Damn Lakers GM (@MadPSYkee) July 1, 2015
@CNN everything in NY ends up being a food fusion and that’s how there is innovation but no no no.. Not peas
— Alexandra (@MSGPA) July 1, 2015
@CNN Guac is made of avocados, citrus, garlic and salt. That’s all. Onions, chilies, tomatoes, cilantro go in SALSA. Peas go in neither
— Chuck Beretz (@ChuckBeretz) July 2, 2015
— Perez Hilton (@PerezHilton) July 1, 2015
— Ms. Karamel (@Karamel123abc) July 2, 2015
In case you’re interested here’s the recipe for peas in guac.
“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.”
“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.”
“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, 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.”
To check out the rest of the recipe, including the ingredients, click here.
[Photo by Joe Raedle / Getty Images]