Black-Eyed Pea Relish
by Kate Heyhoe
Makes 6 cups
This relish is wonderful as a condiment or dip. It also counts as good luck on New Year's Day.
1 (16-ounce) package frozen black-eyed peas
1 cup green pepper, chopped into pieces about the size of black-eyed peas
1 cup red bell pepper, chopped into pieces about the size of black-eyed peas
1/4 cup finely chopped jalapeño pepper, ribs and seeds removed
1 cup yellow onion, chopped into pieces about the size of black-eyed peas
1 cup finely chopped green onion, including green tops
2 cloves garlic, finely chopped
1 cup finely chopped parsley
2 teaspoons salt, or to taste
1 teaspoon maple syrup, optional
1/4cup vegetable or olive oil
1/4cup red wine vinegar
Cook black-eyed peas, according to package instructions, or just until tender, 20 to 30 minutes.
Place black-eyed peas in a large mixing bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, maple syrup and salt. Adjust seasoning to taste. Pour over vegetables and refrigerate overnight to meld flavors.
Place in refrigerator containers for giving. Store up to 2 weeks, refrigerated.
The Texas Holiday Cookbook
By Dotty Griffith
Gulf Publishing Company
166 pages, color photographs throughout
Includes illustrations and index
Recipe reprinted by permission.
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Copyright © 1998, Kate Heyhoe. All rights reserved.
This page created 1998 and modified November 2006.
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