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Black-Eyed Pea Salsa

Black-eyed peas might not immediately come to mind when you think about salsa.  I’m adventurous enough to be intrigued, so I tried it out.  I’m so glad I did.  Go on, try it.  I’m confident you’ll be hooked.

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

How To Do This:

  1. If using canned Black-eyed peas, rinse them before using.  Rough chop the peas and place in medium bowl.
  2. Add all other ingredients and stir to combine.
  3. 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.
  4. 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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