• 2 cups black-eyed peas (fresh cooked or canned)
• 1 tablespoon Olive oil
• 1 small can of chopped green chiles
• Dash of cayenne pepper or your favorite hot sauce
• 2 tablespoons minced onion
• 2 tablespoons minced celery
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon fresh cilantro, minced (or more, if you are a cilantro fan)
• 2 Roma tomatoes, seeded and diced

Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.

Refrigerate for several hours or overnight.

At serving time, add chopped tomatoes and cilantro, and mix carefully.

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