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Green Pea Salad with Roasted Chiles and Red Onion

Green Pea Salad with Roasted Chiles and Red Onion

Serves: 8

Hands On Time: 

Total Time: 


2 large eggs
1/4 cup roasted, skinned, cored, seeded and chopped poblano pepper
2 tablespoons roasted, skinned, stemmed, and chopped jalapeño (remove some or all of the seeds and membranes for less heat)
4 cups frozen green peas, thawed
3 tablespoons diced red onion
2/3 cup mayonnaise
1/4 teaspoon salt, plus additional as desired


Place the eggs in a small saucepan and cover with cold water. Bring to a rolling boil and cook for 1 minute. Turn off the heat and let the eggs rest in the water until you can immerse your hand in it, about 20 minutes. Pour off the water and cover the eggs in cold water. Set aside for 5 minutes. Peel the eggs.

Finely chop the eggs and transfer to a large bowl. Add the chopped peppers, peas, onion, mayonnaise, and salt. Stir to combine. Taste and adjust the seasonings as desired. Cover and refrigerate for 1 to 2 hours to blend the flavors.

Photo: Angie Mosier

About the recipe

"You see variations on this pea salad at many old Southern buffet lines and church socials, but I learned to make this in South America. It gets its kick from roasted chiles and red onion. It tastes great with Steak Churrasco. You can serve it immediately, but it’s better if it’s been chilled for an hour or two to allow the flavors to blend." — Eddie Hernandez

Excerpted from "Turnip Greens & Tortillas" © 2018 by Eddie Hernandez & Susan Puckett. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.