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Black Eyed Pea Salsa Dip

Western.Chefs's picture
Ingredients
  Dry black eyed peas 1⁄2 Pound
  Salt 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Bay leaf 1
  Diced ripe tomatoes 1 1⁄2 Cup (24 tbs)
  Seeded and finely chopped hot jalapeno peppers 1 1⁄2 Tablespoon
  Minced fresh cilantro 2 Tablespoon
  Lime juice 1 Tablespoon
  Minced onion 3 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

Wash and pick over the peas.
In a small saucepan cover the peas with 2 inches of water.
Bring the water to a boil and cook for 2 minutes.
Remove the pan from the heat and let it sit for 1 hour.
Return the pan to the heat and add the salt, cayenne pepper, and bay leaf.
Cook over medium heat until the peas are tender, about 30 to 45 minutes.
Drain and let the peas cool.
In a medium bowl mix together the salsa ingredients.
Add the peas.
Taste the salsa and adjust the seasonings.
Store in airtight jars.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Pea

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