Pea-Mint Sauce
A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.
Yield
4 servingsPrep
5 minCook
0 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
peas, frozen
blanched and drained well |
*
|
| 3 | tablespoons |
white wine vinegar
|
|
| 4 | tablespoons |
mint leaves
freshly chopped |
|
| 3 | tablespoons |
cilantro
freshly chopped |
|
| 2 | tablespoons |
pickled jalapenos
or to taste, chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
maple syrup
or honey |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
peas, frozen
blanched and drained well |
*
|
| 45 | ml |
white wine vinegar
|
|
| 6E+1 | ml |
mint leaves
freshly chopped |
|
| 45 | ml |
cilantro
freshly chopped |
|
| 3E+1 | ml |
pickled jalapenos
or to taste, chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
olive oil
|
|
| 15 | ml |
maple syrup
or honey |
|
Directions
Add peas, vinegar, mint, cilantro and jalapeno in a blender or food processor, blend or process until smooth.
With the motor running, slowly add the oil and maple syrup.
Season to taste with salt and black pepper.
Refrigerate at least half an hour before serving.
It can be tossed with pasta, or spread over toasted bread, or a dip for vegetables.
