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Cowboy Caviar Black Eyed Pea Salsa

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  Black-eyed peas 3⁄4 Cup (12 tbs), washed
  Green jalapeno chilies 2 , halved
  Salt 3 Teaspoon
  Thyme sprigs 4
  Marjoram sprigs 4
  Cider vinegar 1 Cup (16 tbs)
  Cinnamon stick 1 (Canella Stick)
  Water 2 Cup (32 tbs)
  Black peppercorns To Taste
  Bay leaves 2
  Fresh cilantro 1⁄4 Bunch (25 gm), tied
  New mexico red chili 1 (Fresh)
  Red jalapeno 1
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Black Eyed Pea

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Cowboy Caviar Black Eyed Pea Salsa Recipe