Mexican Split Pea Salsa

Mexican Split Pea Salsa



(Something like salsa and a little bit like guacamole. Works well served as an appetizer with corn chips; or with fried polenta as a main dish.


1/1/2 cups split peas

3 cloves garlic, minced

¼ cup fresh mint sprigs

¾ tsp. sea salt

1 tbs. extra virgin olive oil

¾ tsp. ground coriander

½ tsp. ground cumin

1/8 tsp. cayenne pepper 1/3 cup lime juice

½ cup chopped cilantro 1 large tomato diced


In a medium pot of boiling water, combine the split peas, garlic, mint and ¼ tsp. of the salt. Reduce to a simmer and cook, stirring occasionally, for 30 minutes or until the split peas are tender. Drain; discard the mint.


Meanwhile, in a small skillet, heat the oil over very low heat. Add the coriander, cumin and cayenne, and cook for 30 seconds or until fragrant.


Transfer the spiced oil to a medium bowl and whisk in the lime juice and the remaining ½ tsp. salt. Add the hot split peas, cilantro and tomato; toss well.


Serve warm, at room temperature, or chilled Makes 6 cups

pdf of recipe can be found here

Mexican Split Pea Salsa


Carrot Celery Salad

  • 2 hard boiled eggs, quartered
  • 2 large carrots
  • stalks celery
  • ¾ cup walnuts, coarsely chopped
  • ½ cup corn (optional) 1 tsp. paprika
  • ¼ tsp. chili powder
  • 2 tbs. extra virgin olive oil 2 tbs. apple cider vinegar


  1. Clean carrot and dice. Chop celery into bite-sized
  2. Put in bowl: carrot, celery, eggs, walnuts and corn (optional).
  3. Mix paprika and chili powder with extra virgin olive oil and apple cider
  4. Pour over salad. Mix well and refrigerate for 30 minutes before

PDF of recipe can be found here