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Black-Eyed Pea Salsa

Source of Recipe

From "The Tailgater's Cookbook" by David Joachim


Recipe Introduction

"My friend Kevin Ireland lives in Gainesville, Florida, home of the Florida Gators. One year, I took a road trip with a few buddies to stay with Kevin and go to a Gators-Razorbacks match-up. Kevin's wife, Susan, brought this salsa to the tailgate, but I was so busy grilling up steaks and chops, it was gone before I could sample it. Susan generously gave me the recipe and I tried it after I got home. Ooo-eee is it good. And so easy. Break out the tortilla chips! Tastes great with bagel chips, too."

List of Ingredients

◦  ¼ cup balsamic vinegar
◦  3 Tbsp sugar
◦  ⅓ cup olive oil
◦  1 tsp salt
◦  2 cans (15 ounces each) black-eyed peas, rinsed and drained
◦  4 scallions, thinly sliced
◦  5 medium vine-ripened tomatoes, seeded and finely chopped
◦  2 large cloves garlic, minced
◦  ¼ cup chopped fresh cilantro
◦  2 California red (Fresno) or jalapeño peppers, seeded and chopped


Recipe

◦  Before You Go:
Whisk together vinegar, sugar, oil, and salt in medium bowl until blended, 2 to 3 minutes. Stir in everything else. Cover and chill in refrigerator or cooler at least 1 hour or up to 1 day.

◦  When You Get There:
Remove from cooler 20 minutes before serving.

◦  Neighborly Tip:
True to the South, this salsa is on the sweet side. You could cut the sugar to 1 or 2 tablespoons, if you like.


Makes 8 servings