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Black Eyed Pea Salsa Dip

Western.Chefs's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1079 Calories from Fat 51

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3067.2 mg127.8%

Total Carbohydrates 197 g65.6%

Dietary Fiber 30 g119.9%

Sugars 8.7 g

Protein 58 g115.7%

Vitamin A 112.8% Vitamin C 104.4%

Calcium 25.8% Iron 136.9%

*Based on a 2000 Calorie diet

Black Eyed Pea Salsa Dip Recipe