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Quick & Easy Minted Garden Pea Salsa

This simple and insanely quick minted pea salsa is the epitome of summer flavours, garden peas, chilli, tomato, red onion and mint!

Portrait image of a minted pea salsa served with lamb and a side salad on a white plate in a garden setting with a glass of wine.

Minted Peas.

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!

I use them in pea and ham risotto, matar paneer curry and even in a puree to accompany my deep fried goats cheese to name but a few!

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.

Portrait overhead image of a minted pea salsa served with lamb and a side salad on a white plate

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.

Close up portrait image of a minted pea salsa served with lamb and a side salad on a white plate

Serving Suggestions.

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.

I have even served it as an alternative to kachumber salad as a side for my BBQ tandoori chicken!

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?

Square image of a minted pea salsa served with lamb and a side salad on a white plate in a garden setting with a glass of wine.
Yield: 2 Servings

Minted Pea Salsa Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes
Resting Time: 10 minutes
Total Time: 25 minutes

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


  1. 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.
  2. Remove the peas from the water and place on a chopping board with the capers.
  3. Roughly chop with a knife and place in a bowl.
  4. Add the balsamic vinegar and oil.
  5. Dice the red onion as finely as you can and add to the peas.
  6. Cut a small cross 1cm by 1cm into the base of the tomato with a sharp knife, cutting 2-3mm into the flesh.
  7. Plunge into the boiling water for 1 minute.
  8. Immediately refresh the tomato in ice cold water and allow it to sit for 60 seconds.
  9. Peel the skin off the tomato then cut into quarters, remove the seeds from the tomato and discard them.
  10. Cut the flesh into a 3-4mm dice and add to the peas.
  11. Deseed and chop the jalapeno pepper as finely as you can.
  12. Roll the mint leaves into ball between your palms to bruise the leaves.
  13. Chop the mint as finely as you can and add them to the salsa.
  14. Allow to sit for between 10 minutes and 2 hours before using.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Friday 22nd of June 2018

Mint peas and lamb the perfect flavor combination.

Brian Jones

Sunday 24th of June 2018

They certainly are to me :D

Brian Jones

Tuesday 1st of May 2018

Thanks Dawn, pretty classic combinations really :)

Dawn - Girl Heart Food

Monday 30th of April 2018

What a delicious combination! Love lamb and that mint/pea combo sounds like the perfect sidekick! YUM!

Brian Jones

Thursday 3rd of May 2018

Thanks Dawn!


Monday 30th of April 2018

I absolutely love the colours of this dish, it looks so vibrant and healthy. I love lamb, I love peas and I really like the idea of capers addition to this dish. I will definitely try it and yes I prefer the pickled capers by far. Great dish Brian. Thank you so much for sharing.

Brian Jones

Tuesday 1st of May 2018

Thanks Ramona!


Monday 30th of April 2018

This salsa sounds amazing and perfect for Spring, whenever it will show up. 9 C today. Combining peas with capers is a great idea. I didn't know that you can cook peas flowers, you should share the recipe with us.

Brian Jones

Tuesday 1st of May 2018

lol... It would seem we have gone full on summer here in Hungary... We figured pah to spring, went from 10-12 degs to 22-25 degs in 3 days and has not dropped back since. I kinda like it after a brutally long winter!

I don't have a recipe published, I might try and get round to it this year but super quick tempura rocks! BUt you can also use them in salads, they are awesome, they add a real bling and have a beautifully light pea flavour!

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