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