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Chunky Black-eyed Pea Salsa

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Ingredients

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

    Instructions

    • 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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    Course Sauce
    Diets Vegetarian