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

Jean-Georges Vongerichten
June 2008


© Lucy Schaeffer

Recipe Summary

25 mins
8 to 10


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.