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Pico Black-Eyed Peas

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Recipe Summary Pico Black-Eyed Peas

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Ingredients | Courtney Miller Eyes

3 tomatoes, diced

1 small onion, chopped

1 small jalapeno pepper, chopped

2 tablespoons chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced, or more to taste

½ teaspoon salt

3 cups dry black-eyed peas

water to cover

Directions

Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.

Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

Info | Courtney Miller Eyes

prep: 15 mins cook: 1 hr additional: 4 hrs total: 5 hrs 15 mins Servings: 12 Yield: 12 servings

TAG : Pico Black-Eyed Peas

Side Dish, Beans and Peas,