This simple and insanely quick minted pea salsa is the epitome of summer flavours, garden peas, chilli, tomato, red onion and mint!
I really am not poetic enough to explain just how much I love garden peas. They are the archetypal summer ingredient for me, sweet light, fresh and require no real cooking.
I cook with them all year round and they are not just an afterthought on a plate for me!
The salsa pairs them with mint, which let’s face it is a classic combination. Some great summer tomatoes a bit of chilli and some balsamic vinegar.
If the truth be known I would be happy with a big bowl of this stuff and a spoon.
Attention to Detail.
This recipe thrives on attention to detail. There is nothing here but simple ingredients and very little cooking.
So please make sure that you take the time to remove the skin and seeds from the tomato.
Do not be tempted to throw the peas into a blender, this recipe thrives on having the peas and capers chopped by hand.
It does not much up the ingredients and makes them perfectly imperfect.
You also really need to take the time to finely dice the chilli and red onion.
The last thing anyone wants are huge lumps of chilli or onion.
Most importantly add the ingredients in the order I mention.
Adding the balsamic and oil to the still warm peas makes a huge difference.
This is a recipe is pictured here with a lamb steak cooked on the BBQ but it is really versatile.
I have served this with gammon steaks, fried cheese and even with pan-fried fish.
A recipe offers a lovely bright and fresh alternative to a corn salsa, which is, of course, wonderful.
But we all love new things right?
This simple minted pea salsa is a fantastic side for a BBQ, but it is just as good alongside some simply cooked fish, lamb and it is sublime with gammon!
- 150 g (1 Cup) Garden Peas
- 50 g (1/3 Cup) Red Onion
- 100g (1 Small-Medium) Tomato
- 20 Mint Leaves
- 1 Jalapeno Pepper
- 1 Tbsp Capers
- 2 Tbsp Olive Oil
- 1 Tsp Balsamic Vinegar
- Salt to taste
- If you are using frozen peas blanch in salted boiling water for a couple of minutes, if you are using fresh cut that time in half.
- Remove the peas from the water and place on a chopping board with the capers.
- Roughly chop with a knife and place in a bowl.
- Add the balsamic vinegar and oil.
- Dice the red onion as finely as you can and add to the peas.
- Cut a small cross 1cm by 1cm into the base of the tomato with a sharp knife, cutting 2-3mm into the flesh.
- Plunge into the boiling water for 1 minute.
- Immediately refresh the tomato in ice cold water and allow it to sit for 60 seconds.
- Peel the skin off the tomato then cut into quarters, remove the seeds from the tomato and discard them.
- Cut the flesh into a 3-4mm dice and add to the peas.
- Deseed and chop the jalapeno pepper as finely as you can.
- Roll the mint leaves into ball between your palms to bruise the leaves.
- Chop the mint as finely as you can and add them to the salsa.
- Allow to sit for between 10 minutes and 2 hours before using.
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 432mgCarbohydrates: 27gFiber: 13gSugar: 8gProtein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.