The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.
1 (10 1/2 ounce) can black eyed peas, drained
1/2 cup bell pepper, chopped (I use a mixture of red and yellow peppers)
1/2 cup green onion, chopped
1 garlic clove, minced (large)
1/3 cup pickled jalapeno pepper, chopped
1 teaspoon cumin
2 tablespoons fresh cilantro, chopped
1 tablespoon wine vinegar
2 tablespoons olive oill
Combine all ingredients and mix well.
Cover and refrigerate for at least 2 hours, but overnight is best.
Keep chilled until ready to serve with tortilla chips, corn chips or crackers.
Cover and refrigerate for at least 2 hours, but overnight is best.
Keep chilled until ready to serve with tortilla chips, corn chips or crackers.
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