Sweet Pea Puree with Jalapeños
© Lucy Schaeffer

Sweet Pea Puree with Jalapeños

  • SERVINGS: 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.

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  1. 2 jalapeños
  2. 4 pounds fresh peas, shelled, or 4 cups (1 1/4 pounds) thawed frozen baby peas
  3. 1/4 cup water
  4. 1 tablespoon unsalted butter
  5. Salt
  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.
  2. In a blender, puree the jalapeños with the peas and water. Transfer the puree to a medium saucepan.
  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.