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Sweet Pea Dip
from the kitchen of Sharmagne Leland-St.John

1½ cups fresh green peas
½ cup cilantro leaves
1 roma tomato
4 tablespoons sweet red onion, coarsley chopped
3 garlic cloves
¼ cup lime juice
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Place all of the ingredients into a food processor
or blender. Pulse a few times until the desired
consistency is achieved. Serve garnished with
edible sweet pea flowers and sturdy chips or pita
bread cut into quarters.

Editor's Note:
This dip can be served in half of a Mexican Papaya
with the seeds scooped out.  

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