1 red bell pepper, cored, seeded, and chopped into 3 or 4 large pieces
1 jalapeño pepper, cored, seeded, and diced
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
How to Make It
Prepare black-eyed peas according to package directions until crisp-tender.
Place tomato halves cut side up and red bell pepper pieces on a lightly greased rack in a broiler pan. Broil 3 inches from heat (with electric oven door partially open) 6 to 7 minutes on each side or until slightly charred. Let stand 10 minutes. Chop tomatoes, and place in a medium bowl with their juices. Dice red bell pepper, and add to tomato. Stir in black-eyed peas and remaining ingredients. Store refrigerated in an airtight container up to 3 days or until ready to serve.