Mexican Split Pea Salsa

Mexican Split Pea Salsa


Be the first to make this!

An abundant source of fibre and protein, split peas also supply good amounts of minerals, including iron and magnesium, and the disease-fighting B vitamin, folate.

Janet Mitchell

Serves: 24 

  • 1 cup split peas
  • 3 cloves garlic, crushed
  • 1/4 cup fresh mint sprigs
  • Salt
  • 3 teaspoons vegetable oil
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Cayenne pepper
  • 1/3 cup lime juice
  • 1/2 cup chopped fresh coriander
  • 1 large tomato, diced

Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Combine the split peas, garlic, mint and a pinch of salt in a medium saucepan of water. Bring to the boil, reduce to a simmer and cook, stirring occasionally, for 30 minutes or until the split peas are tender. Drain; discard the mint.
  2. Meanwhile, heat the oil in a small frying pan over low heat. Add the ground coriander, cumin and a pinch of cayenne pepper, and cook for 30 seconds or until fragrant.
  3. Transfer the spiced oil to a medium bowl and whisk in the lime juice. Add the hot split peas, the chopped coriander and tomato, tossing well. Serve warm or chilled.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate