Bring a small pot of water to a boil and cook the frozen peas for 3 minutes until bright green and tender.

Drain the peas and immediately submerge them in an ice water bath for 2 minutes to preserve color and texture; drain and pat dry.

Place the blanched peas, avocado flesh, lime juice, and minced garlic into a food processor or blender.

Pulse the mixture until it reaches your preferred consistency, such as a smooth purée or a slightly chunky mash.

Transfer the mixture to a mixing bowl and fold in the diced red onion, jalapeño, and cilantro by hand.

Season with sea salt and cumin, stirring gently to incorporate all flavors.

Serve immediately or press plastic wrap directly onto the surface and refrigerate to prevent oxidation.