"Secrets to Cooking Tex-Mex"
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
2 Roma tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
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.
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.