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450g/1lb bag frozen peas
1 small onion, grated
2 cloves garlic, crushed
1 red chilli, deseeded and chopped
juice of 1 lime
2 tbsp coriander, chopped
salt and freshly ground black pepper
Cook peas for 3-4 minutes in lightly salted boiling water or until tender. Drain and allow to cool slightly. Put the peas into a food processor with all the remaining ingredients (apart from a sprinkling of the chopped chilli). Pulse until mixture is crushed but not completely smooth.
Season with salt, freshly ground black pepper and d few drops of Tabasco as required. For a spicier Guacamole add more Tabasco. Transfer to a serving bowl and garnish with the remaining chopped chilli. Ideal as a dip or to serve as a starter with blinis and sour cream.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).