Green Pea Salad With Roasted Chiles and Red Onion
2 large eggs
1 poblano pepper, roasted, skinned, stemmed and seeds removed, coarsely chopped (see note)
2 jalapeño peppers, roasted, skinned, stemmed and diced (remove some or all of the seeds and membranes for less spice; see note)
4 cups frozen green peas, thawed
3 tablespoons diced red onion
2/3 cup mayonnaise
¼ teaspoon kosher salt
Fill a large bowl with cool water and ice. Pour a few inches of water into a medium saucepan fitted with a steamer basket or insert. Bring the water to a boil over medium-high heat, then reduce the heat to medium and place the eggs in the steamer basket. Cover and cook for 12 minutes, then use a slotted spoon to transfer the eggs to the ice-water bath. Let sit for 5 minutes, then drain.
Peel, then chop the eggs and transfer to a mixing bowl. Add the chopped peppers, peas, onion, mayonnaise and salt, stirring to incorporate. Taste and adjust the seasonings, as needed.
Note: Roast the poblano and jalapeños on a baking sheet in a 425-degree oven, turning once, until they begin to collapse and the skin looks loosened (about 20 minutes for the poblano and about 10 minutes for the jalapeños). Transfer to a bowl, cover with a plate and let steam for about 10 minutes, then peel and discard the skins and stems; reserve some of the jalapeño seeds to add to the salad, if you like more heat.
Serves 8 (makes about 4¼ cups)
Nutrition | Per serving: 130 calories, 5 g protein, 11 g carbohydrates, 8 g fat, 1 g saturated fat, 55 mg cholesterol, 290 mg sodium, 3 g dietary fiber, 5 g sugar
Adapted from "Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen," by Eddie Hernandez and Susan Puckett (Rux Martin/Houghton Mifflin Harcourt, 2018).