Peas

Let’s face it … everyone has fresh tomatoes right now and they are delicious on sandwiches, in pasta, and used to make fresh salsa. But why should tomatoes hold the spotlight when it comes to summer salsa. Perhaps it’s time to shake up this chip favorite just a bit. I do so with fresh black-eyed peas. This salsa is terrific with scoop-type chips and gets better as it rests in your refrigerator for a day. It’s different and quite addictive. Substitute crowder, purple hull, pink eye or any fresh peas you find. It also make a delicious side dish for grilled pork, chicken or fish.    

Pea Picking Salsa

Yield: 8 servings

1 pound fresh black-eyed peas, cooked, drained, and cooled 

1 red bell pepper, roasted, peeled, seeded, and diced

1 small purple onion, peeled and diced

2 garlic cloves, minced

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

3/4 cup peanut oil

1/4 cup red wine vinegar

1-1/2 teaspoons brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper   

In a large bowl, combine the peas, peppers, and onions and set aside.

In a jar with a tight-fitting lid, combine the garlic, basil, parsley, oil, vinegar, sugar, Worcestershire, salt, black pepper, and red pepper. Shake well to combine. Pour over the pea mixture, tossing to coat evenly. Cover and refrigerate overnight. Serve cold or at room temperature with chips.

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