Minted Pea Salsa Recipe
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!
Servings 2 Servings
Calories 258kcal
Ingredients
- 150 g Frozen Garden Peas 1 Cup
- 1 Small Red Onion 75g
- 1 Small-Medium Tomato 100g
- 1 Red Chilli Pepper (go as hot as you like)
- 24-30 Mint Leaves
- 2 tablespoon Capers
- 2 tablespoon Olive Oil
- ½ tablespoon Balsamic Vinegar
- ½ teaspoon Sugar
- 1-2 Pinches Coarse Sea Salt
Instructions
- 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.
- Cut the red onion in half, peel it and then dice it as finely as you can and add it to a bowl.
- 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.
- Cut the chilli pepper in half, remove the seeds and stem (discard them), then finely dice the flesh and add it to the bowl.
- Finely chop the mint and toss it into the bowl.
- 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.
- 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 up to 4 hours, but it can be served immediately if needed.
You can leave the seeds in if you prefer
Nutrition
Serving: 1 | Calories: 258kcal | Carbohydrates: 27g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 432mg | Fiber: 13g | Sugar: 8g
