Cowboy Caviar Black Eyed Pea Salsa
|Black-eyed peas||3⁄4 Cup (12 tbs), washed|
|Green jalapeno chilies||2 , halved|
|Cider vinegar||1 Cup (16 tbs)|
|Cinnamon stick||1 (Canella Stick)|
|Water||2 Cup (32 tbs)|
|Black peppercorns||To Taste|
|Fresh cilantro||1⁄4 Bunch (25 gm), tied|
|New mexico red chili||1 (Fresh)|
|Green jalapeno||1 , seeded and cut into fine rings|
|Red bell pepper||1 Small, seeded and diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Red onion||1 Small, cut into fine rings|
|Green serrano chilies||3 , sliced into rings|
|Yellow tomato||1 , diced|
|Extra virgin olive oil||2 Tablespoon|
|Sliced scallion greens||1⁄4 Cup (4 tbs) (For Garnish)|
Cook the black-eyed peas and halved jalapenos for about 45 min-utes to 1 hour, or until the beans are tender, adding 1/2 teaspoon salt towards the end.
Drain and transfer to a mix-ing bowl.
Tie the marjoram and thyme sprigs together.
Place in a large stainless steel pan with the vinegar.
2 teaspoons salt, canela or cinnamon, water, peppercorns, and bay leaves.
Bring to a boil, reduce the heat, and simmer for 15 minutes.
Add the cilantro and simmer for 5 minutes longer.
Strain, discarding the solids, and return the liquid to the pan.
Add the New Mexico chiles, red and green jalapeno rings, bell pepper, celery, and carrot, and simmer until the vegetables are just al dente.
about 5 minutes.
Add the onion rings and simmer for 2 minutes longer.
Strain the liquid and return to the pan.
and transfer the vegetables to the mixing bowl with the beans.
Heat the strained cooking liquid, add the serranos and reduce over high heat to about 3 tablespoons of liquid.
Transfer all to the mixing bowl.
Add the tomato, oil and remaining 1/2 teaspoon salt.
Garnish with the sliced scallion sprinkled over the top.