‘Pea-co de Gallo’

A spring twist on a classic salsa.

This recipe features english peas in place of tomatoes and utilizes cucumber for a nice refreshing pop.

Try this perfect spring condiment that will provide you flexibility at meal time.

Yield: 1 cup

Prep Time: 40 minutes

INGREDIENTS:

• 1/2 lb. English peas

• 1/4 of an english cucumber, small dice

• 1 tsp. (about 2 sprigs) cilantro, minced

• 1/2 lime, zest and juice

• 1/2 clove garlic, minced

• 1/4 red onion, small dice

• Kosher salt

• fresh cracked black pepper

DIRECTIONS:

1. Start by bringing a medium pot of water to a boil for blanching the peas. Season water with kosher salt until highly salted. Prepare ice bath to shock peas.

2. While water comes to a boil, cut cucumber and white onion into a very small dice. Aim to dice them into a size comparable to your peas, then set aside.

3. Mince cilantro and garlic, set aside.

4. When water is boiling, add shelled peas to water and cook 1 minute, or until just slightly softened.

5. After 1 minute, use a small strainer to remove peas and place directly into ice bath. Submerge and allow to cool for 2 minutes, moving peas around within the bath to help cool.

6. After shocking, remove peas from water and lay out on paper towels to remove excess water.

7. Take half the amount of blanched peas, and using your fingers, double shuck them, by removing the outer skin. Gently pierce the skin, and push out the peas from their casing.

Note: While double shucking peas is a time consuming task, it really gives an awesome texture to the pea-co de Gallo, by utilizing both whole, and double-shucked peas.

8. Combine all peas, cucumber, cilantro, red onion, and garlic in a mixing bowl. Add lime juice and zest. Toss all ingredients, season with kosher salt and black pepper to taste.