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Quick & Easy Minted Pea Salsa or Salad

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

There is no real cooking involved in this recipe, all you need to do is pour some boiling water over your frozen peas, then get to work chopping. You should be done in 15 minutes!

Minted pea salsa or salad with capers, tomatoes chilli and red onion.

Minted Pea Chopped Salad

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!

This pea salsa or salad pairs fresh or frozen peas with mint, which let’s face it is a classic combination. Then it gets some great summer tomatoes, a few capers, a bit of chilli and some balsamic vinegar.

I see this recipe as a bit of a summery alternative to my crushed minted peas recipe.

If the truth be known I would be happy with a big bowl of this stuff and a spoon.

Close-up minted pea salsa or salad with capers, tomatoes chilli and red onion.

Frequently Asked Questions

Can I use frozen peas?

Yes, absolutely! In fact, unless your peas are eye-wateringly fresh, I’m talking picked that day, then you are better off using frozen peas.

What’s the optimum time to let this salsa marinate?

I think anywhere between 15 minutes to an hour is the optimum time. But you can get away with eating it pretty much immediately and leaving it for up to 4 hours.

Do I have to add the chilli?

No. The chilli can be omitted without negatively impacting the dish, they are there to just provide a tiny bit of background spice.

Do I have to use balsamic vinegar?

No, you can swap out the balsamic for other types of vinegar in this recipe. I’ve used everything from red and white wine vinegar to sherry vinegar and cider vinegar.

They all work really well and all take this salsa off in a slightly different direction.

Overhead pan-fried leg of lamb steaks served with pea "salsa" and fried new potatoes.

Serving Suggestions

This minted pea salsa is wonderfully versatile and works with everything from oily fish to gammon, but it is particularly good with lamb.

I’ve served it in the image above with a pan fried lamb leg steak and some fried new potatoes.

But you can go to town, it works just as well with a nicely pan fried Barnsley chop as it does with a rack of lamb.

But it is versatile, I’ve served this with some gammon steaks, deep fried goat cheese and even with my spam fritters.

Overhead minted pea salsa or salad with capers, tomatoes chilli and red onion.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Kettle or another device to boil the water for the peas.
  • Small bowl and a sieve.
  • Chopping board.
  • Kicthen knife.
  • A combination of weighing scales, measuring cups and spoons.
Minted pea salsa or salad with capers, chilli and balsamic vinegar.
Yield: 2 Servings

Minted Pea Salsa Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 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!


  • 150g (1 Cup) Frozen Garden Peas
  • 50g (1 Small or ⅓ Cup) Red Onion
  • 100g (1 Small-Medium) Tomato
  • 1 Medium Hot Red Chilli Pepper
  • 24-30 Mint Leaves
  • 2 Tbsp Capers
  • 2 Tbsp Olive Oil
  • ½ Tbsp Balsamic Vinegar
  • ½ Tsp Sugar
  • Generous Pinch of Coarse Salt


  1. Place the frozen peas in a bowl and enough boiling water over them to cover, then allow them to sit for 3-4 minutes, drain and run under cold water to cool them.
  2. Cut the red onion in half, peel it and then dice it as finely as you can and add it to a bowl.
  3. Deseed the tomatoes, cut the flesh into a 3-4mm (⅛") dice and add it to the bowl, grab the seeds and squeeze out any juice into the bowl, then discard the seeds.
  4. Cut the chilli pepper in half, remove the seeds and stem (discard them), then finely dice the flesh and add it to the bowl.
  5. Finely chop the mint and toss it into the bowl.
  6. Drain the capers, place them on a chopping board along with the peas, then roughly chop them, and add them to the bowl. Don't chop this mix too much, you want a nice mix of chopped peas and whole peas.
  7. Add the sugar, balsamic vinegar and olive oil, give everything a stir then season with coarse sea salt to taste. Allow the salsa to sit for upto 4 hours, but it can be served immediately if needed.

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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