Black-Eyed Pea Salsa

Black-Eyed-Pea-Salsa-salsa-with-chips

Adapted from Woman’s Day Magazine, February 2011

I did change this recipe a little by adding juice from the jalapeno jar and green Tabasco, just to give it a little kick.  If you prefer your salsa to be a little tamer, skip those additions.  It takes about 5 minutes to put this salsa together, but I would suggest that you make it ahead of time so that the flavors have time to mingle.  In the Woman’s Day article, this salsa is served as a side dish with a pork loin that has been seasoned with cumin and chili powder. Sounds yummy!

Sometimes I change up the ingredients of this salsa, depending on what I have on hand at the time, and what I am serving it with.  I’ve discovered that black beans and corn (especially fresh corn that’s been grilled) is delicious substituted for the black-eyed peas. This salsa is terrific served as an appetizer with lime flavored tortilla chips, or as is, served with grilled chicken or pork.  Enjoy!

Black-Eyed-Pea-Salsa-lime-and-jalapenos

Ingredients

1- 15 ounce can black-eyed peas, rinsed and drained

1/2 cucumber, cut into 1/4 inch dice

3 green onions, chopped

1 Tablespoon tame jalapeno slices, chopped fine

1/2 cup fresh cilantro, chopped

2 Tablespoons fresh lime juice (about 1 lime)

juice from jar of tame jalapenos, optional

a few good shots of green Tabasco, optional

salt and fresh ground pepper

Black-Eyed-Pea-Salsa-peas

Directions

1. Combine the black-eyed peas, cucumber, green onions, jalapeno, cilantro, lime juice, and optional jalapeno juice and Tabasco.

Black-Eyed-Pea-Salsa-cucs

2. Season with salt and pepper and serve as an appetizer with lime flavored tortilla chips.  It would also be yummy served with grilled chicken, pork, or fish that has been soaked in a citrus marinade.

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