Good Luck Black Eyed Pea Salsa
In the South, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. Christmas cooking usually cleans out my cupboards, so the tradition of peas, collard “greens” and cornbread usually forces me to the grocery at the last minute to make a New Year’s meal. Does this tale even promise true? Who knows?! But I consider it too risky to break the tradition!
I plan to spice things up with a spin on my black eyed peas this year! This bowl of prosperity can be served with tortilla chips for a sure crowd-pleaser!
(If you live in Oxford, try the Las Delicias tortilla chips sold at Chicory Market. They are a NT2C staff favorite!)
- 16 oz. can Trappy’s Jalapeno Black Eyed Peas, drained
- 1/2 c. Italian dressing
- 1/2 c. chopped bell pepper
- 1/3 c. chopped white onion
- 1 T chopped fresh Jalapeno pepper (no seeds)
- 1 T chopped pimento
- 1 t fresh minced garlic
- Salt to taste
- Cajun Seasoning to taste
- Hot sauce to taste
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Drain peas reserving liquid. Mix all ingredients. Add back some of reserved liquid if salsa is too dry. Season with salt and hot sauce to taste. Serve with tortilla chips.
If you need to double the recipe, simply add 1 can of peas, whole bell pepper, whole jalapeno, and 3/4 cup of dressing.