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RECIPES  /  SIDE DISH  /  GREEN PEA SALAD WITH ROASTED CHILES AND RED ONION  /  PRINT

Green Pea Salad with Roasted Chiles and Red Onion

Serves: 8
Hands On Time: 
Total Time: 

Ingredients

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

Instructions

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


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