© Lucy Schaeffer
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 8 to 10

By roasting jalapeños before incorporating them into this silken puree, Jean-Georges Vongerichten gives the dish a subtle smokiness. Use sweet fresh peas if you can find them; frozen peas also work.    More Recipes with Peas  

How to Make It

Step 1    

Roast the jalapeños directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeños.

Step 2    

In a blender, puree the jalapeños with the peas and water. Transfer the puree to a medium saucepan.

Step 3    

Cook the puree over moderate heat, stirring occasionally, until piping hot, about 3 minutes. Stir in the butter, season with salt and serve.

Make Ahead

The puree can be prepared through Step 2 and refrigerated for 2 days.

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