One thing I definitely like about this dish is it’s a pretty healthy way to kick off a new year. Considering everything we baked and ate these last few weeks, enjoying a snack laden with all types of vegetables was really lovely. Speaking of all things sugary, I can safely say we left no piece of fudge or sugar cookie untouched. Thankfully, I live with hungry boys who can eat their weight in Christmas sweets.
I decided to cook frozen black-eyed peas, which is rather simple and is a no-soak method. You simply place them into a pot (check for any stones), cover with water and bring them to a boil. Reduce the heat, cover the pot and simmer for about 40 minutes or until tender. Drain the peas and they’re ready to use. Easy, right?
Once again, happy new year to each of my dear readers. I hope 2015 is an especially good year for you.
Black-Eyed Pea Salsa
3 cups black-eyed peas, cooked and cooled
3 Roma tomatoes, seeded and diced
1/2 red onion, diced
1 roasted red bell pepper, diced
1-2 jalapeno peppers, seeded and diced
3 garlic cloves, minced
a handful of fresh cilantro, chopped (additional for a garnish, if desired)
1 tsp lime zest
juice of half a lime (or about 2 tbsp of fresh lime juice)
2 tbsp olive oil
a pinch of ground cumin
Kosher salt and fresh ground black pepper
Combine all of the ingredients. Taste and adjust seasoning with salt and black pepper. Serve with tortilla chips.