A Chef Put Frozen Peas Into His Guacamole And We Have SO Many Questions

Julia Smith
·4 mins read

From Delish

Richard Blais

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Richard Blais pairs his guac with... frozen green peas. (We, too, were confused.) But this unorthodox combo is actually pretty common during avocado shortages. It even has a cute name: mockamole.

"This is a way to get nutrition through deception. It's a nice way to sneak in some vegetables." Besides the frozen peas, Richard adds avocado, onions, jalapeño, olive oil, cumin, salt, and pepper.

Anne Burrell

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Anne Burrell keeps her recipe simple: avocado, red onion, tomato, lime juice, jalapeño, garlic, and cilantro. "This is a very basic jumping off point; but to me it's traditional, it's the standard and I love it," Anne says.

The most important aspect of her guac is getting the lime to salt ratio perfectly balanced. "Lime and salt meet in the middle—they're two flavor opposites, think salt and vinegar potato chips, that's why we like them."

Judy Joo

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Judy Joo likes her guac super smooth—a rarity in the guac world!—but keeps it traditional with her ingredients. You'll find jalapeño, tomato, onions, garlic, cilantro, salt and pepper in her guac and instead of adding an additional pepper; Judy adds tabasco hot sauce.

"If you don't like it spicy—you don't know what you're missing out on," Judy quips.

Judy's big takeaway? Keep your guac as fresh as possible by keeping the pits and putting them back into the guac if you have any left over. (IF you have any left over... 😏.)

Donate to Judy's charity of choice, the Tory Burch Foundation.

Marc Murphy

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Marc Murphy takes a note from his good friend and chef Marcus Samuelsson and adds toasted peanuts to his guac. We know, we know. We were curious, too. Marc swears roasting and crushing peanuts adds a crunchy texture that your guac is missing.

Donate to Marc's charity of choice, Feeding America's Hungry Children.

Millie Peartree

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Millie Peartree remembers the first time she made guacamole—it was in college and it's now her friend's most requested recipe. A key tip from Millie: Add lime to your avocado first so it doesn't brown as quickly. Like apples, avocados turn brown when exposed to air because of oxidation.

Donate to Millie's fundraiser, Full Heart Full Bellies.

Adam Richman

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Adam Richman doesn't have a guac recipe—he likes to wing it. "There's no real recipe to it, I always go by feel—literally—and just kinda eyeballing it." Adam explains.

Since the ingredients in most guac recipes are similar, Adam says it's how you treat those ingredients that makes the biggest difference. Instead of mincing garlic, Adam takes the entire bulb, cuts off the top to expose the bulbs, drizzles it in olive oil, and roasts it until it's soft.

Another key variation in Adam's recipe is his mixing strategy: he uses his hands (he did say he literally feels it out!). If you want a chunky-yet-smooth texture, he claims it's the best way to secure the ratio.

Donate to Adam's charity of choice, No Kid Hungry.

Andrew Zimmern

Photo credit: Allie Folino
Photo credit: Allie Folino

Chef Andrew Zimmern has a clever trick to make guac creamy yet chunky: Use a whisk! He first mashes down the avocado, and once a chunk is stuck in the whisk, he shakes it ferociously to turn it into a smooth consistency. Like one would do in baking, he uses the folding method to keep the guac from becoming over-mixed.

"To me this is all about onion, lime, and salt." Andrew explains. "I'm a big fan of Serrano peppers. It tastes vaguely citrusy and gives pops of heat."

Another tip from the Bizarre Foods host is to only use 85 percent of a lime's juice. "The last 15 percent of the juice tends to be really bitter." Our. Mind. Is. Blown.

Donate to one of Andrew's partners & philanthropies here.

Watch the full video on YouTube now.

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