Chunky Black-eyed Pea Salsa

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Ingrediënten

Makes 2 cups

Prep: 20 min., Broil: 10 min., Stand: 10 min.

  • 1 large poblano chile pepper
  • 1 15.8-ounce can black-eyed peas, rinsed and drained
  • 1 ripe mango peeled and chopped
  • ½ small sweet onion chopped
  • ½ small red bell pepper chopped
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • ¼ to ½ teaspoon salt
  • ¼ to ½ teaspoon black pepper
  • Tortilla chips

Instructies

  • Broil poblano pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
  • Place pepper in a zip-top plastic bag; seal and let stand 10 minutes to loosen skin.
  • Peel pepper; remove and discard seeds.
  • Chop pepper.
  • Stir together pepper, peas, and next 9 ingredients.
  • Cover and chill.

Notes / Tips / Wine Advice:

Serve with tortilla chips.
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Recipe Category Sauce
Diets Vegetarian
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