The New York Times recently published an article in its weekly Food section in which it suggested that peas should be added to the traditional guacamole dish.

However, the well-known publication inadvertently stepped onto a social media landmine, with users reacting negatively to the suggestion that peas would make a much better ingredient for the popular dish than the avocado.

The suggestion was made by New York Times writer Melissa Clark, who wrote in her pea guacamole recipe: "The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip." Additionally, Clark said the peas also helps "intensify the color of the green avocado, and help the guacamole stay that way."

"Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause," Clark wrote, according to CNN.

Unfortunately for Clark, the suggestion did not sit well with majority of the users and even enraged the traditional hardcore guacamole fanatics, with one user tweeting: "Possibly the worst food advice ever."

The official Twitter account of the Republican Party of Texas even said that the publication may have started a war with the Lone Star State for making the suggestion in the first place.

Even U.S. President Barack Obama waded into the debate, siding with the guacamole purists. "respect the nyt, but not buying peas in guac. (sic) onions, garlic, hot peppers. classic," he tweeted.

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