Warm Hominy Salad with Peas, Carrots, and Cilantro

• 2 lbs – Fresh English peas, shucked (2 cups)
• Kosher salt
• 2 cups – Canned hominy, drained and rinsed
• 1 – Large carrot, peeled and finely diced (1 cup)
• 1/2 – Red onion, finely diced (1 cup)
• 1 tablespoon – Minced fresh cilantro
• 2 to 3 – Cloves garlic, minced
• 6 tablespoons – Extra virgin olive oil
• 2 tablespoons – Freshly squeezed lime juice (about 3 times)
• Ecuadorian Hot Sauce (see below)

Method:

Here is a recipe for a spicy red aji in the light style of those typically made on the coast (la costena). To turn up the heat, use the whole red Fresno chili. Note that it’s important to chop the vegetables finely even though they’re going into a food processor, otherwise your sauce will be too watery. Store it in a sealed container in the refrigerator and it will keep for weeks.

Makes 1 cup

• 1/2 – Red Fresno chile, seeds and ribs removed, finely diced (1/4 cup)
• 1/2 – Plum tomato, finely diced
• 1/4 – Spanish onion, finely diced
• 2 – Scallions, white and green parts, finely chopped (2 tablespoons)
• 2 tablespoons – Minced fresh flat-leaf parsley
• 2 tablespoons – Minced fresh cilantro
• 2 tablespoons – White vinegar
• 2 tablespoons – Freshly squeezed lime juice
• 1 tablespoon – Extra virgin olive oil
• 1/2 teaspoon – Agave nectar
• Kosher salt

Combine the chile, tomato, onion, scallion, parsley, cilantro, vinegar, lime juice, olive oil, and the agave nectar and mix well. Remove half of the vegetables and reserve in a separate bowl. Pulse the remaining half of the mixture in a food processor until all of the vegetables are finely chopped: it should not be a smooth sauce. Fold in the reserved chopped vegetables. Season the sauce to taste with salt and chill before using.