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Black-Eyed Pea Salad / Summer Dip

1 fresh serrano chile pepper, stemmed, seeded and thinly sliced*
1 clove garlic, minced
1 11-ounce package steamed ready-to-eat black-eyed peas, rinsed and drained (or 1 15-ounce can black-eyed peas, rinsed and drained)
2/3 cup chopped roma tomatoes (2 medium)
½ cup Red River Relish Chow Chow
Sea salt and black pepper

In a large bowl, stir together serrano pepper, chow chow, and garlic. Stir in black-eyed peas and chopped tomatoes.

Season to taste with sea salt and black pepper.

Chill for 1 hour before serving. Serve with crackers or chips for a fresh summer dip.

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