Pea and Mint Relish

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.

This recipe goes with Lamb Burgers

Yield: Makes about 3/4 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 52%
  • Protein: 1.5g
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Carbohydrate: 4g
  • Fiber: 1.5g
  • Sodium: 2.7mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
  3. Note: Nutritional analysis is per 2 tablespoons.
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