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Grilled Tomato and Black-Eyed Pea Salsa

Yield Makes about 2 1/2 cups
Prep: 10 minutes, Cook: 15 minutes, Stand: 10 minutes.


  • 1 cup frozen black-eyed peas
  • 4 plum tomatoes, cut in half
  • 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

  1. Prepare black-eyed peas according to package directions until crisp-tender.

  2. 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.