Fresh Peas with Spicy Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment. Ingredients:
1 cup diced red bell pepper |
1/2 cup diced onion |
2 tablespoons chopped fresh parsley |
1 tablespoon cider vinegar |
2 teaspoons minced seeded jalapeño pepper |
1/2 teaspoon sugar |
1/4 teaspoon dry mustard |
1/4 teaspoon salt |
3 cups fresh black-eyed peas |
2 teaspoons olive oil |
1 cup chopped onion |
1/4 teaspoon minced garlic |
2 1/2 cups organic vegetable broth |
1/2 teaspoon ground cumin |
1/2 teaspoon spanish smoked paprika |
1/4 teaspoon ground red pepper |
1/4 teaspoon salt |
1 bay leaf |
Directions:
1. To prepare relish, combine first 8 ingredients in a bowl. Cover and chill.
2. To prepare peas, sort and wash peas; set aside. Heat oil in a medium saucepan over medium-high heat. Add 1 cup onion and garlic to pan; sauté 5 minutes. Stir in peas, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Discard bay leaf. Serve with relish.
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