Zesty Pea and Jalapeño Puree

1. Boil Water

Fill a medium pot or saucepan with 1 quart of water and bring it to a boil over high heat. As the water begins to bubble vigorously, add 2 teaspoons of kosher salt.

2. Blanch Peas

Once the water is at a rolling boil, add the fresh peas. Let them cook for about 3 minutes until they are tender and vibrant green. Immediately drain the peas using a colander and rinse them under cold water.

3. Blend Ingredients

Transfer the drained peas into a blender. Add ½ cup of water, ¼ teaspoon kosher salt, ½ teaspoon of minced seeded jalapeño, and ¼ teaspoon of fresh lemon juice. Blend the mixture until it is smooth and has a thick but pourable consistency.

4. Season and Serve

Pour the puree into a serving bowl, using a rubber spatula to scrape every bit from the blender. Season the puree with a pinch more salt, freshly ground white pepper, and an extra splash of lemon juice if needed. Taste and adjust the seasoning to your preference.