Monday, September 8, 2014

Mealtime Monday: Roasted Red Pepper Black Eyed Pea Salsa

As y'all know by now, I'm all about delicious, easy recipes. Today I'm sharing one we picked up at our cooking class a few weeks back. This Roasted Red Pepper Black Eyed Pea Salsa is super simple and perfect for any tailgate party.

Roasted Red Pepper Black Eyed Pea Salsa

1 15.8 oz can black-eyed peas, rinsed and drained
1 12 ox. jar roasted red peppers, finely chopped
3 green onions, thinly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1/2 tablespoon oregano seasoning)
2 tablespoons lemon juice
1.5 teaspoons hot sauce
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together all ingredients in a large bowl. Cover and chill until ready to serve. Serve with tortilla chips. Hint: This stays good for up to a week in the fridge, and it tastes even better after sitting for a day or two.

Serves 8-10 people

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