Pea and Mint Relish

recipe

This relish looks like guacamole, so the mild, fresh flavor of peas and mint is a surprise. Prep and Cook Time: about 25 minutes. Notes: You'll need about 1 lb. pea pods for 1 cup shelled peas. You can make the relish ahead and chill it for up to 2 hours.

Yield:

Makes about 3/4 cup

Recipe from

Sunset

Nutritional Information

Calories 42
Caloriesfromfat 52 %
Protein 1.5 g
Fat 2.4 g
Satfat 0.3 g
Carbohydrate 4 g
Fiber 1.5 g
Sodium 2.7 mg
Cholesterol 0.0 mg

Ingredients

1 cup fresh shelled peas (see Notes)
2 tablespoons packed fresh mint leaves
1 tablespoon chopped seeded fresh red or green Fresno or jalapeño chile
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
Salt and freshly ground black pepper

Preparation

1. Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

2. Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper.

Note: Nutritional analysis is per 2 tablespoons.

Note:

Hugo Matheson,

The Kitchen, Boulder, Colorado,

March 2008
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