Name: Black-Eyed Pea Relish
Prep time: 15 min
Total time: 75 min
Ingredients: 0.25 small red onion, diced (about 1/4 cup); 1 yellow sweet pepper, diced; 0.5 red sweet pepper, diced; 0.5 green sweet pepper, diced; 1 fresh serrano chile pepper, thinly sliced*; 1 clove garlic, minced; 2 roma tomatoes, diced; 1 11 ounce package steamed ready-to-eat black-eyed peas, rinsed and drained; or one 15-ounce can black-eyed peas, rinsed and drained; 0.25 cup seasoned rice vinegar; Sea salt and freshly ground pepper; 1 roma tomato, sliced (optional)

Black-Eyed Pea Relish

This easy and versatile relish requires only 15 minutes of prep, then an hour of chilling time for the flavors to meld. Sweet and hot peppers add contrasting flavor. Try the relish with pita chips, as a topping for grilled chicken breast or by itself.

Midwest Living editors

Published on January 25, 2016

Prep Time:

15 mins

Chill Time:

1 hr

Total Time:

1 hr 15 mins

Yield:

7 cups

Jump to Nutrition Facts

Ingredients

¼ small red onion, diced (about 1/4 cup)
1 yellow sweet pepper, diced
½ red sweet pepper, diced
½ green sweet pepper, diced
1 fresh serrano chile pepper, thinly sliced*
1 clove garlic, minced
2 roma tomatoes, diced
1 11 ounce package steamed ready-to-eat black-eyed peas, rinsed and drained; or one 15-ounce can black-eyed peas, rinsed and drained
¼ cup seasoned rice vinegar
Sea salt and freshly ground pepper
1 roma tomato, sliced (optional)

Directions

In a large bowl gently combine onion, sweet peppers, chile pepper, garlic, diced tomatoes, black-eyed peas, and vinegar. Season to taste with salt and pepper Top with tomato slices, if desired. Refrigerate 1 hour for flavors to blend and for chiles to pickle.

Serve this relish with chips as a good-luck appetizer at New Year's gatherings.

*

Wear plastic or rubber gloves when working with hot chile peppers, such as serranos, to prevent the volatile oils from burning skin and eyes. If your bare hands touch the peppers, wash immediately with warm soapy water. Wash utensils and cutting board with hot soapy water.

QUICK PICKLING Submerge chiles in a vinegar bath for 30 minutes to soften texture and mellow flavor. For this relish, seasoned rice vinegar has the right amount of sweetness.