Most people think of salsa as a spicy chopped tomato condiment, but salsa merely means sauce. So, by extension, you can make a salsa out of all sorts of things. Here we use folate- and fiber-rich split peas to make a salsa with Mexican spices. And just so tomato fans won’t be disappointed, the salsa also has chopped grape tomatoes.
- 3 cups water
- 1½ cups split peas
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- ½ teaspoon oregano
- 1 tablespoon olive oil
- 1½ teaspoons chili powder.
- 3/4 teaspoon ground coriander
- 1/3 cup fresh lime juice
- ½ cup chopped cilantro
- ¼ cup chopped grape or cherry tomatoes
- In a medium saucepan, bring the water to a boil over medium heat. Add the split peas, garlic, ¼ teaspoon of the salt, and the oregano, and reduce to a simmer. Cover and cook, stirring occasionally, until the split peas are tender, about 30 minutes. Drain.
- Meanwhile, in a small skillet, heat the oil over low heat. Add the chili powder and coriander, and cook until fragrant, about 30 seconds.
- Scrape the spiced oil into a large bowl and whisk in the lime juice and the remaining ½ teaspoon salt. Stir in the hot split peas, the cilantro, and tomatoes. Serve warm, at room temperature, or chilled.
Makes 4 cups; per 1/3 cup: 100 calories, 1.5g total fat (0g saturated), 0mg cholesterol, 7g dietary fiber, 16g carbohydrate, 6g protein, 155mg sodium.
From The Wellness Kitchen
