Marinated Field Pea Relish

Name: Marinated Field Pea Relish
Total time: 5 min
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 Tbsp. white wine vinegar; 1 tsp. granulated sugar; 0.25 tsp. kosher salt; 0.25 tsp. black pepper; 0.25 tsp. crushed red pepper; 2 cups cooked field peas, cooled; 1 cup halved multicolored cherry tomatoes (from 1 pt.); 2 Tbsp. thinly sliced shallot (from 1 [2-oz.] shallot); 2 Tbsp. finely chopped fresh dill; 1 Tbsp. chopped drained capers

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Whether you go for black-eyed, lady, crowder, or zipper, this recipe will put any kind of summer peas to good use.

By Melissa Gray

Published on July 10, 2022

Chicken With Field Pea Relish — Photo: Photo: Antonis Achilleos; Food Stylist: Chelsea Zimmer; Prop Styling: Claire Spollen

Active Time:

5 mins

Total Time:

5 mins

Servings:

6

This versatile summery condiment is perfect for spicing up barbecues and picnics. The star of this recipe are the field peas, which are a bit of a misnomer since they have little in common with green English peas. There are dozens of different types of this summer legume grown in the South, many of which are heirloom varieties passed down through the generations.

The best place to source field peas? Farmers' markets or hometown grocery stores. Farm-fresh field peas go great with the briny capers, fresh dill, and sweet cherry tomatoes in this relish. The tangy and spicy vinaigrette made with crushed red pepper flakes brings the dish together with tons of flavor. Pair it with your favorite grilled meat or seafood, toss with greens and feta for a light salad, or fold it into pasta. And that's only the beginning; be creative and mix it into your other favorite summer dishes. Whether you go for black-eyed, lady, crowder, or zipper, this recipe will put any kind of summer peas to good use.

Ingredients

2 Tbsp. extra-virgin olive oil
1 Tbsp. white wine vinegar
1 tsp. granulated sugar
¼ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. crushed red pepper
2 cups cooked field peas, cooled
1 cup halved multicolored cherry tomatoes (from 1 pt.)
2 Tbsp. thinly sliced shallot (from 1 [2-oz.] shallot)
2 Tbsp. finely chopped fresh dill
1 Tbsp. chopped drained capers

Directions

Bring oil, vinegar, sugar, salt, black pepper, and crushed red pepper to a simmer in a small saucepan over medium. Stir in field peas, cherry tomatoes, shallot, dill, and capers; cook, stirring occasionally, until warmed, about 3 minutes. Remove from heat. Serve warm, or let cool completely, about 30 minutes, and serve at room temperature.