Fresh Peas with Spicy Pepper Relish

Photo: Randy Mayor; Styling: Cindy Barr

The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.

Yield: 6 servings (serving size: 2/3 cup peas and 2 tablespoons relish)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 16%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 21.3g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 440mg
  • Calcium: 106mg

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

Preparation

  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.
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