3 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

2 tablespoons minced fresh coriander

2 jalapeño peppers, seeded and minced

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground black pepper

1 (16-ounce) package Cascadian Farm Organic frozen Garden Peas, cooked without salt and drained

2 plum tomatoes, peeled, seeded, and diced

1 small red onion, finely diced

Optional: Honey or jalapeño jelly, to taste

• In the bowl of a food processor, combine the oil, lime juice, coriander leaves, peppers, spices, and black pepper; process until smooth.

• Add the peas. Pulse a few times to chop the peas and combine with the other ingredients.

• Use a spatula to scrape the mixture into a serving bowl. Stir in the tomatoes and onion. Check seasoning and adjust if necessary, adding some honey or jalapeño jelly if a touch of sweetness is necessary to mellow the hotness of the peppers.

Hidden Sodium

Frozen peas are sorted by size in saltwater baths. As a result, they'll already have a higher sodium content than fresh ones. If you use frozen peas, make sure you use a “no additional salt added” variety. Using the “worst-case scenario” formula, the nutritional analysis for the Sweet Pea Guacamole recipe was calculated using the named brand frozen peas that have 95 milligrams of sodium per ⅔ cup serving; other brands may vary.