September 1, 2008

Sweet Pea Mole

This refreshingly delicious sweet pea dip is inspired by a recipe in my Balanced Plate cookbook (which I highly recommend to everyone). While molé is typically associated with savory Mexican chocolate salsa, this dip is excellent with Mexican dishes of all kinds. I love serving this as an appetizer with crackers or mini toasts because it looks great, most people don't don't often eat a cold pea dish, and it's super easy to make. It's best to make this dip shortly before serving as it can loose some of it's vibrant color within 3 hours. However, sweet pea mole lasts for about 4 days if covered and refrigerated, even if it's not as pretty.

  • 2 cups fresh/frozen sweet peas
  • 1 cup mint, chopped
  • 1/2 cup cilantro, chopped
  • 1 medium cucumber, chopped
  • 1 tablespoon EV olive oil
  • 1 tablespoon honey
  • Zest and juice of one lime
  • Generous pinch of sea salt
  • Freshly ground black pepper
  1. If necessary, thaw frozen peas in water bath.
  2. Combine peas, cucumbers, mint and lime in a large bowl. Add oil and honey, toss to coat.
  3. Transfer everything (including slat and pepper) to the blender and blend until chunky/smooth. Add water as needed to liquefy. Your final product should be solid enough to stay on a cracker.
  4. Taste and season as needed; serve chilled.

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