New Year’s Black-Eyed Pea Salsa!

 black-eyed-pea-salsaExperiment by adding chopped 1/2 green and 1/2 yellow bell peppers!

If you live in the Southern part of the United States, you most likely have enjoyed black-eyes peas on New Year’s Day! Or…maybe in many locations in the United States! Black-eyed peas on New Year’s Day are a tradition and my family has definitely always enjoyed A LOT of black-eyed peas on January 1. We have certainly not retreated from tradition! This tradition (or maybe superstition) says that you will have GOOD LUCK all year if you have this particular food on the table on the all important first day of the year!

I am just not taking any chances on this GOOD LUCK business! Who am I to say that it is not true? Remember that we are talking about the entire year! Even if I did not like them at all, I would still make sure to have them on the table. Black-eyed peas can be delicious…we had them on Thanksgiving with every other vegetable that you can imagine. Guess what huge bowl was very close to empty after our guests had three or four helpings? Yep…those peas…I imagine that people were just practicing for New Year’s!!

If you decide to not retreat and to  join the black-eyed pea tradition…since it is just not a good idea to take a chance on having Lousy Luck…here is a super recipe!!!

Black-Eyed Pea Salsa For New Year’s Day!

1 can black-eyed peas (drained)

1/4 can yellow whole kernal corn (drained)

1 can Rotel tomatoes (entire can, do not drain at all)

2 or 3 green onions (chopped)

1 garlic clove (finely minced)

1/2 teaspoon chopped cilantro

1/2 chopped small green bell pepper

1/2 chopped small yellow pepper

1/2 to 1 lime (juiced)

1 tablespoon olive oil (or a bit more if the salsa seems dry)

1 tablespoon sugar

salt & pepper to your taste

Mix all ingredients in a large bowl. Serve with tortilla chips. A side of guacamole is a great accompaniment!



8 thoughts on “New Year’s Black-Eyed Pea Salsa!

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