Grilled Tomato and Black-Eyed Pea Salsa

Name: Grilled Tomato and Black-Eyed Pea Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 237 milliliters frozen black-eyed peas; 10 servings Freshly ground black pepper, to taste; 2 Tbsps chopped fresh cilantro; 1 jalapeño pepper, cored, seeded, and diced; 3 Tbsps fresh lime juice; 2 Tbsps olive oil; 4 plum tomatoes, cut in half; 1 large red bell pepper, cored, seeded, and chopped into 3 or 4 large pieces; 10 servings Sea salt, to taste

You can never have too many Mexican recipes, so give Grilled Tomato and Black-Eyed Pea Salsan a try. This recipe serves 10. This hor d'oeuvre has 55 calories, 2g of protein, and 3g of fat per serving. Head to the store and pick up jalapeño pepper, pepper, plum tomatoes, and a few other things to make it today. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare black-eyed peas according to package directions until crisp-tender.

Ingredients you will need

Peas

Place tomato halves cut side up and red bell pepper pieces on a lightly greased rack in a broiler pan. Broil 3 inches from heat (with electric oven door partially open) 6 to 7 minutes on each side or until slightly charred.

Ingredients you will need

Red Pepper

Tomato

Equipment you will use

Broiler Pan

Oven

Let stand 10 minutes. Chop tomatoes, and place in a medium bowl with their juices. Dice red bell pepper, and add to tomato. Stir in black-eyed peas and remaining ingredients. Store refrigerated in an airtight container up to 3 days or until ready to serve.

Ingredients you will need

Red Pepper

Tomato

Peas

Equipment you will use

Bowl

Equipment

Broiler Pan

Oven

Bowl

Ingredients

Servings:

237milliliters

frozen black-eyed peas 10servings

Freshly ground black pepper, to taste 2Tbsps

chopped fresh cilantro 1

jalapeño pepper, cored, seeded, and diced 3Tbsps

fresh lime juice 2Tbsps

olive oil 4

plum tomatoes, cut in half 1large

red bell pepper, cored, seeded, and chopped into 3 or 4 large pieces 10servings

Sea salt, to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.