By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
We usually cook a pot of black-eyed peas and greens for New Year's but this year we decided to make black-eyed pea salsa instead. I had a bag of lady peas in the freezer and figured those would be perfect to use in a salsa. We enjoyed it so much that it took me less than a month to make it again.
I cooked the peas as I usually do with onions, carrots, a spoonful of brown sugar, black and red pepper and salt in a pot of boiling water until peas are soft. When slightly cooled, I removed 2 cups of the cooked peas from the pot, drained off the pot liquor and mixed with other salsa ingredients.
Black-Eyed Pea Dip can also be made using lady peas or other varieties of peas you have in the freezer from last summer's harvest.
Home kitchen-tested recipe
Black-Eyed Pea Salsa
Makes 2 ½ cups. Original recipe is from Judy Jumonville.
1 (16-oz.) can black-eyed peas, drained
2 to 3 tomatoes, chopped
1 bunch green onions, sliced
1 to 2 tbls. chopped fresh cilantro
1 tbl. chopped pickled jalapeno peppers
1 tbl. olive oil
1 to 2 cloves garlic, minced
½ tsp. ground cumin
¼ tsp. salt
Dash of chili powder (optional)
Dash of Tabasco Chipotle hot sauce
Dash of black pepper
½ cup finely grated Mexican cheese blend
1. Mix everything together. Cover and chill for at least 4 hours.
2. Serve with crackers, tortilla chips and gluten-free rice crackers.
Testing note: I made the recipe using cooked lady peas. This is a good dip to serve with gluten-free crackers.
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By Jenny Biczak, Harmony Brands
Photographs courtesy of Harmony Brands
No one wants to spend the summer dealing with two of the biggest threats to the appearance and health of their lawn-drought and grubs. A little preparation and prevention can save your lawn and your sanity.
Click here for an interesting article with some tips.
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