ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Peas with Spicy Pepper Relish

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: 2/3 cup peas and 2 tablespoons relish)
The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.

Ingredients

  • Relish:
  • 1 cup diced red bell pepper
  • 1/2 cup diced onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced seeded jalapeño pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • Peas:
  • 3 cups fresh black-eyed peas
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 2 1/2 cups organic vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Spanish smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1 bay leaf

Nutrition Information

  • calories 113
  • caloriesfromfat 16 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 21.3 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 440 mg
  • calcium 106 mg

How to Make It

  1. To prepare relish, combine first 8 ingredients in a bowl. Cover and chill.

  2. To prepare peas, sort and wash peas; set aside. Heat oil in a medium saucepan over medium-high heat. Add 1 cup onion and garlic to pan; sauté 5 minutes. Stir in peas, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Discard bay leaf. Serve with relish.