Grilled Tomato and Black-Eyed Pea Salsa

Prep: 10 minutes, Cook: 15 minutes, Stand: 10 minutes.

This recipe goes with Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa

Yield: Makes about 2 1/2 cups
Recipe from MyRecipes

More From MyRecipes


Ingredients

  • 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

Preparation

  1. 1. Prepare black-eyed peas according to package directions until crisp-tender.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Tomato and Black-Eyed Pea Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy