Red Pepper-Black-eyed Pea Salsa

Name: Red Pepper-Black-eyed Pea Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Mexican
Ingredients: 448 grams black-eyed peas, rinsed and drained; 1 Tbsp chopped fresh parsley; 3 green onions, thinly sliced; 1 teaspoons ground cumin; 2 teaspoons hot sauce; 2 Tbsps lemon juice; 1 Tbsp chopped fresh oregano; 0 teaspoons pepper; 340 grams roasted red bell peppers, finely chopped; 0 teaspoons salt

Need a gluten free and vegan hor d'oeuvre? Red Pepper-Black-eyed Pea Salsa could be an amazing recipe to try. This recipe makes 20 servings with 31 calories, 2g of protein, and 0g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of Mexican food. A mixture of roasted bell peppers, salt, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

448grams

black-eyed peas, rinsed and drained 1Tbsp

chopped fresh parsley 3

green onions, thinly sliced 1teaspoons

ground cumin 2teaspoons

hot sauce 2Tbsps

lemon juice 1Tbsp

chopped fresh oregano 0teaspoons

pepper 340grams

roasted red bell peppers, finely chopped 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.