Black Eyed Pea Salsa Dip Recipe
Ingredients
| 1/2 pound dry black-eyed peas | ||
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| 1 bay leaf Salsa | ||
| Ripe tomatoes | 1 1/2 Cup (16 tbs), cubed | |
| 1 1/2 tablespoons seeded and finely chopped jalapenos | ||
| Cilantro | 2 Tablespoon, minced | |
| Lime juice | 1 Tablespoon | |
| Onion | 3 Tablespoon, minced | |
| 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.
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.
Chef
