Story highlights The New York Times published a recipe that called for peas to be added into guacamole

The alternative recipe had avocado lovers enraged

(CNN) Woe to be an avocado.

First, California's epic drought has been drying up avocado supplies across the country. Avocado prices have been increasing, and fast food chain Chipotle Mexican Grill said it would consider getting rid of avocados temporarily if costs continued to rise.

Now the New York Times is basically axing the buttery treat out of guacamole, proposing an alternative ingredient instead: peas.

Add green peas to your guacamole. Trust us. http://t.co/7imMY9c2ph pic.twitter.com/oeOMt2qgmh — The New York Times (@nytimes) July 1, 2015

New York Times food columnist Melissa Clark has sparked outrage across social media after publishing a recipe that calls for English peas to be added into a traditional guacamole dish.

In the column she writes, "The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip."