Guacamole is loved among Americans, but they’re also very particular about how it should be prepared, served, and eaten, and have recently spoken up about a recipe reject. New York Times writer Melissa Clark outlined the suggested recipe in order to sweeten and improve upon the classic version. She wrote it “is one of those radical moves that is also completely obvious after you taste it.” It didn’t appear to be as obvious to those who spoke out with elicited outrage.

Politicians weighed in on the peas backlash and were in bipartisan agreement on the matter. President Barack Obama said he’s “not buying peas in guac,” while Republican presidential aspirant Jeb Bush concurred and said peas just don’t belong in guacamole. Even Texas GOP went as far as saying the The New York Times “declared war on Texas when they suggested adding green peas to guacamole.”

Avocados — the main ingredient in guacamole — are being consumed at record-breaking numbers. In the last 14 years, avocado consumption in the United States has risen 1,200 percent, according to the Emiliano Escobedo, the executive director of the Calif.-based Hass Avocado Board. In 2014, more than 3.3 billion avocados were eaten in America, feeding millions of opinioned mouths.

While peas into the mix were publicly denied, tomatoes continue to be the number one guacamole pairing in the country, according to the U.S. Department of Agriculture. It’s such a healthy snack, that even Harvard School of Public Health recommends tossing in tomatoes, finally chopped onions, chilies, and garlic with a squeeze of fresh lime. The public has spoken, and the overall consensus is: hard pass on the peas.