- pico de gallo:
- 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
- 1/2 teaspoon salt
- 3 cups dry black-eyed peas
- water to cover
- 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.
05/01/2018
recipepes.com
Pico Black-Eyed Peas, recipe
PT15M
PT1H
5
455 calories
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