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