Monday, March 16, 2015
I've been slacking off and not cooking or baking that much this past month. Luckily I have very inspiring family members who also love to cook. This recipe was first tried by my mom and came highly recommended. If you enjoy fresh Tex-Mex flavors, you will love this dish. I can eat it by the spoonful, but when I'm around other people I serve it with tortilla chips, pita chips, or pita wedges. This is extremely easy to make and the flavor won't let you down.
Recipe from Tori Ritchie's Party Appetizers: Small Bites, Big Flavors
One 15 ounce can black-eyed peas
8 ounces ripe tomatoes
1 celery stalk, finely diced
1/4 cup minced red onion
1 small jalapeno, seeded and minced
2 tablespoons minced fresh cilantro leaves
1 1/2 tablespoons apple cider vinegar
2 teaspoons olive oil
1/4 teaspoon ground cumin
Tortilla chips or pita chips, for serving
Place black-eyed peas into a strainer and rinse well. Shake to remove excess water. Put the black-eyed peas in a mixing bowl. Core the tomatoes, cut them in half crosswise and gently squeeze them over a sink to remove the seeds. Finely chop the tomato and add to the mixing bowl. Mix in the celery, red onion, jalapeno, cilantro, vinegar, oil, and cumin. Season to taste with salt and Tabasco sauce. Can be made up to one day in advance. Serve with tortilla chips or pita chips.
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