Fresh Peas with Spicy Pepper Relish Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Fresh Peas with Spicy Pepper Relish

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

Cooking Light JULY 2007

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

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 jalapeÃ±o 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

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

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.

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

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Fresh Peas with Spicy Pepper Relish recipe