Fresh Pea Relish

June 24, 2016

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Fresh Pea Relish

Chef Hillary Ginepra from the Santa Fe Culinary Academy led this week’s Market Fresh Cooking at the Tuesday Market. She whipped up a lovely pea relish for an audience of Market shoppers. Make sure to visit the Tuesday Market so you can watch a cooking demonstration by a local chef or farmer and taste free samples!

The Recipe


  • 2 cups English peas (shelled)
  • 2 tsp toasted coriander
  • 2 tablespoon capers
  • 5 green olives (coarsely chopped)
  • 3 scallions (chopped)
  • 3 cloves garlic
  • 2 lemons (zest and juice)
  • 1/2 cup olive oil
  • 1 tablespoon mint (coarsely chopped)
  • 1/3 cup parsley (coarsely chopped)


  1. Add the peas, coriander, capers, olives, scallions, garlic, lemon, and olive oil to a food processor or blender and pulse until mixed (but still a bit chunky).
  2. Fold in the mint and parsley
  3. Serve with chips, crackers, or crusty bread of your choice.


This will keep in the fridge for up to 3 days and is best when allowed to rest overnight before serving as the flavors are allowed to marinate a bit.

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!