Food Recipes Sauces, Condiments and Preserves Salsa Avocado-Green Pea Salsa 4.0 (3,839) Add your rating & review This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. It's outstanding with baked rice dishes like arroz con pollo. Slideshow: Salsa Recipes By Jose Enrique Jose Enrique Arguably San Juan's most accomplished and celebrated chef, 2013 F&W Best New Chef Jose Enrique is often credited for Puerto Rico's food renaissance and bringing Puerto Rican fine dining to the forefront of the global culinary stage. In addition to his eponymously named flagship restaurant, Enrique owns Capital, a Creole-influenced brasserie, and the coffeehouse Miel. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Rate PRINT Share This unusual, colorful salsa is terrific with baked rish dishes like arroz con pollo. Photo: © Con Poulos Total Time: 25 mins Yield: 4 Ingredients 1 cup fresh or thawed frozen peas 1 small red onion, minced 1/4 cup fresh lime juice Kosher salt 3 Hass avocados, peeled, pitted and finely diced 1/4 cup extra-virgin olive oil Directions In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain and cool under running water, then drain on paper towels. In a bowl, mix the onion with the lime juice and 3/4 teaspoon of salt; let stand for 10 minutes. Fold in the avocados, peas and oil, season with salt and serve. Make Ahead The salsa can be refrigerated overnight. Originally appeared: September 2014 Rate It Print