Black-Eyed Peas with Salsa
October 28th, 2011
Title: The New Carry-Out CuisineAuthor: Phyllis Meras & Linda Glick Conway
Published By Houghton Mifflin Co. 1986
Serves 6-8
Peas
1 pound dried black-eyed peas
½ cup lemon juice
1 cup olive oil
1 clove garlic
1 scant teaspoon oregano
2 teaspoons fresh lime juice
1 teaspoon salt
Soak the peas overnight, then cook them in salted water until they are tender. Drain the peas and rinse them with cold water. Process the other ingredients in a food processor or blender, and toss the cooked peas with the dressing.
Salsa
1 medium onion, quartered
1/3 green pepper, seeded and cut in pieces
1 to 2 ounces fresh jalapeno peppers ( both green)
And red if possible), tops removed but unseeded
1/3 bunch cilantro (fresh coriander), stems removed
Slices of lime for garnish
Gently sauté the onion in a small amount of olive oil until it is translucent. When the onion is cool, add it and both kinds of peppers and the cilantro to the food processor bowl and pureé. Add the pureé to the pea mixture. Salt to taste and garnish with lime slices.
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