The Stuff You Need:
1 Cup Black-eyed peas, precooked*
3 Tablespoons Red Bell Pepper, diced fine
2 Tablespoons Poblano Pepper, diced fine
2 or 3 teaspoons Jalapeno Pepper, diced fine
2 Roma Tomatoe, remove seeds, diced
2 or 3 Tablespoons Red Onion, diced fine
2 teaspoon Cider Vinegar
2 teaspoon Lime juice
2 teaspoons Vegetable Oil (try My Blue Kitchen Ancho or Tomato flavored oil for an extra boost of flavor)
Salt & Pepper, to taste
Here's How It's Done:
- If using canned Black-eyed peas, rinse them before using. Rough chop the peas and place in medium bowl.
- Add all other ingredients and stir to combine.
- Taste and add salt & pepper if needed. If it looks or tastes like you have too little of any one ingredient, now is the time to add a little more. If it looks and tastes balanced, congratulations.
- Store in an airtight container in the fridge. Best enjoyed within 2 days.
Notes:
*It’s totally okay to use canned. I do it all the time. Simply drain and rinse the peas. Divide into 2 roughly equal portions. Use one half for your salsa today and freeze the rest for another time. Pro tip: I freeze them flat in a quart size Ziploc bag. This way, they thaw quickly when I’m ready to use them. If you are in a hurry (read impatient, like me) you can rinse them with warm water to speed things up.
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