Grilled Tomato and Black-Eyed Pea Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes, Cook: 15 minutes, Stand: 10 minutes. Ingredients:
1 cup frozen black-eyed peas |
4 plum tomatoes, cut in half |
1 red bell pepper, cored, seeded, and chopped into 3 or 4 large pieces |
1 jalapeño pepper, cored, seeded, and diced |
3 tablespoons fresh lime juice |
2 tablespoons olive oil |
2 tablespoons chopped fresh cilantro |
sea salt, to taste |
freshly ground black pepper, to taste |
Directions:
1. Prepare black-eyed peas according to package directions until crisp-tender.
2. Place tomato halves cut side up and red bell pepper pieces on a lightly greased rack in a broiler pan. Broil 3 inches from heat (with electric oven door partially open) 6 to 7 minutes on each side or until slightly charred. Let stand 10 minutes. Chop tomatoes, and place in a medium bowl with their juices. Dice red bell pepper, and add to tomato. Stir in black-eyed peas and remaining ingredients. Store refrigerated in an airtight container up to 3 days or until ready to serve.
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