Spicy Minted Peas

Printemps 2012
food and drink

BY: Victoria Walsh

Classic British-style minted peas get a flavour boost with the addition of green chilies. Green chilies are commonly used in both British and Indian cookery and make an excellent match for sweet peas. Use one chili if you like it spicy but not too hot and two if you like extra fiery kick.

1 to 2 green chilies
3 tbsp (45 mL) butter
1 small onion, thinly sliced into rings
1 pkg (750 g) frozen peas
¾ cup (175 mL) torn mint leaves

1 Finely chop chili or chilies including seeds. Heat butter in a large frying pan. Stir in prepared chilies and onion. Cook for 1 minute or until softened slightly and fragrant. Add peas and mint. Cover and cook, shaking pan occasionally for 15 minutes or until peas are hot. Serve immediately.

Makes 6 cups (1.5 L) for 12 servings

What to Serve