The Secret Ingredient Guacamole Recipe of Rancho La Puerta

Secret Ingredient GuacamoleA decade ago, there was an office building on my route to work that had a giant banner: a cutie pie baby with green mush on his face and the proclamation, “Give Peas A Chance.”  THAT is a fun foodie message. And now, it’s come full circle to my time at Rancho La Puerta when I savored their famous guacamole made with a secret ingredient…

Green peas.  About 2/3 of the guacamole is peas! I’d heard about this type of recipe. Now I’m on the hunt for a chip recipe to do this proud.

Salad greensWhen you spend time at the Ranch, one of two things happen: (1) you have a good time enjoying a rejuvenating week or (2) you not only rejuvenate but you take the spirit home with you. As in, walk the walk.

For starters, walk on over to this guacamole. Seriously, once you try it you’ll understand. Tasty and beautiful. Yes, you can tell the difference for a moment (like shifting mindsets when you first transition to whole wheat pasta from white). But well worth it for calorie and fat reasons. To me, almost as important… every time I make it I’ll recall great meals, natural beauty, stretching myself, and other good times at the Ranch.

Recipe courtesy of Rancho La Puerta, from Cooking with the Seasons at Rancho La Puerta; Recipes from the World-Famous Spa by Deborah Szekely and Deborah Schneider with Chef Jesús González of La Cocina Que Canta.

  • 1 cup frozen peas, slightly thawed
  • 1 medium Hass avocado, peeled and pitted
  • 2 tablespoons fresh lime or lemon juice, or to taste
  • 1 medium tomato, seeded and cut into ¼ -inch dice
  • ½ red or sweet onion, cut into ⅛-inch dice
  • 1 jalapeño or serrano chile, seeded and minced
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

In a blender or in the bowl of a food processor, process the peas (or other green veggie of your choice) until smooth.

In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.

If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Makes 2 cups

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{ 3 comments… read them below or add one }

1 LiztheChef February 22, 2012 at 10:15 am

Have a great time at RlaP – I have always wanted to visit. Your recipe is one I definitely want to try – thanks.

2 Nicholas Sloanhoffer February 21, 2012 at 7:02 am

Thanks for the guacamole recipe. Green peas seems like an interesting addition that I haven’t heard of before.

3 sue February 20, 2012 at 3:08 pm

I love this recipe! Thanks. We have been roasting white fish with kumquats and oranges. That is what we made for lunch at Nani’s Tuesday cooking class. Amazing how good roasted orange sections are with salt and pepper! Nani changed the ingredients a bit for our lunch – the oranges looked better than the tomatoes that day. My most recent post is about macarons – I mention you.

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