Black Eyed Pea And Jalapeno Salsa Food

AVOCADO AND BLACK EYED PEA SALSA

Steps:

• Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
• Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

BLACK-EYED PEA SALSA / RELISH

Steps:

• 1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
• 2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
• 3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
• 4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
• I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!

BLACK EYED PEA SALSA

Steps:

• Chop all the vegatables.
• Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
• If served cold, refrigerate for at least an hour before serving.
• If served warm, heat up in the microwave or on the stove-top.

BLACK BEAN & BLACK-EYED PEA SALSA

Steps:

• Drain peas, beans and corn.
• Place into large bowl.
• Add chopped onions, peppers, cilantro and tomatoes.
• Mix dressing ingredients separately.
• Pour over salsa and toss to combine.
• Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).

BLACK-EYED PEA SALSA

Steps:

• Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
• In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.

SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA

Steps:

• Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

BLACK-EYED PEA CAKES WITH JALAPENO SOUR CREAM

Steps:

• Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
• Drain peas.
• Put peas and 3 c water in pot over medium low heat.
• Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
• Drain peas, reserving 1/3 cup cooking liquid.
• Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
• Transfer puree to a large bowl.
• Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
• Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
• Mix in egg.
• Cover and chill batter 30 minutes.
• Mix sour cream and jalapeño chilies in small bowl.
• Let stand 30 minutes.
• Preheat oven to 250°F.
• Heat 1/2 t oil in heavy large skillet over medium-low heat.
• Using 1 1/2 T batter for each cake, spoon batter into skillet.
• Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
• Turn cakes over and cook until cooked through.
• Transfer cakes to baking sheet; keep warm in very low oven.
• Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
• To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
• Top with sour cream mixture and serve.

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Steps:

• In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

BLACK-EYED PEAS SALSA

Steps:

• Combine all ingredients in large bowl,mix well.
• Chill and serve with Frito Scoops or your favorite chips.

BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM

Steps:

• Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
• Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
• Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
• Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
• Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
• Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.

ZESTY BLACK-EYED PEA SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

JALAPEñO BLACK-EYED PEAS

Steps:

• Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
• Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
• Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

BLACK-EYED PEA AND JALAPENO SALAD

Steps:

• Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.