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
◦ � 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
◦ � cup chopped fresh cilantro
◦ 2 California red (Fresno) or jalape�o 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
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