Sweet Pea Puree with Jalapeños

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

Sweet Pea Puree with Jalapeños
Photo: © Lucy Schaeffer
Total Time:
25 mins
8 to 10


  • 2 jalapeños

  • 4 pounds fresh peas, shelled, or 4 cups (1 1/4 pounds) thawed frozen baby peas

  • 1/4 cup water

  • 1 tablespoon unsalted butter

  • 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.

Related Articles