Fresh Field Pea Salsa


Raid your garden (or farmstand) to throw together this summer- fresh field pea salsa.

Fresh Field Pea Salsa
Yield: approximately 12 cups
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  1. 2 cups fresh baby lima beans, blanched
  2. 2 cups fresh lady peas, blanched
  3. 2 cups fresh pink-eyed peas, blanched
  4. 3 large ripe tomatoes, seeded and chopped
  5. 1 large yellow bell pepper, seeded and chopped
  6. 1 poblano pepper, seeded and chopped
  7. 1 jalapeño pepper, seeded and minced
  8. 1 cup finely chopped red onion
  9. 1⁄4 cup chopped fresh cilantro
  10. 1⁄4 cup olive oil
  11. 1⁄4 cup fresh lime juice
  12. 2 tablespoons white wine vinegar
  13. 2 teaspoons garlic powder
  14. 1⁄2 teaspoon salt
  15. 1⁄4 teaspoon ground black pepper
  16. Tortilla chips, to serve
  1. In a large bowl, stir together lima beans, peas, tomato, peppers, onion, cilantro, olive oil, lime juice, vinegar, garlic powder, salt, and black pepper. Cover, and refrigerate at least 1 hour. Serve with tortilla chips.
  1. To blanch peas and beans, cook in boiling water 2 minutes. Drain, and let cool in an ice water bath.
Taste of the South


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