Sweet Pea Salsa

Begin by thawing the peas. You can zap them for a few minutes in the microwave, or just place them in a strainer and run warm water over them. Set them aside and let all the moisture drain off. While the peas are draining, remove the leaves from approximately 10 large sprigs of cilantro and place the leaves in a food processor or blender.

Next, split one jalapeño pepper (or two Serrano peppers). Lop the stem off and scrape the seeds out with a spoon.

Add the de-seeded peppers, along with 2 tablespoons of olive oil and the juice of one lime, to the food processor.

Pulse the mixture, scraping down the sides with a rubber spatula as needed, until the mixture is lightly pureed.

Add the thawed peas, ground cumin, chili powder, and salt.

Pulse again until the mixture is thoroughly blended.

Finely dice a quarter of a red onion and stir the onion into the mixture.

Serve with salty tortilla chips, or with any recipe calling for guacamole as a garnish.