Ingredients
- pico de gallo:
- 3 tomatoes, diced
- 1 small onion, chopped
- 1 small jalapeno pepper, chopped
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 lime, juiced, or more to taste
- ½ teaspoon salt
- 3 cups dry black-eyed peas
- water to cover
Why This Dish Is A Crowd Favorite
A fresh and vibrant way to enjoy black-eyed peas. The combination of crisp vegetables and tangy lime makes it light yet satisfying. It’s perfect for a quick meal or a healthy side that adds a burst of flavor.
Cooking Hints
- Rinse the black-eyed peas well to remove any dirt or debris.
- Use fresh lime juice for the best bright and zesty flavor.
- Let the mixture sit for at least 15 minutes before serving to allow the flavors to blend.
- Use fresh lime juice for the best bright and zesty flavor.
- Let the mixture sit for at least 15 minutes before serving to allow the flavors to blend.
Step 1
Combin the tomatoes, onion, jalapeno, cilantro, and garlic in a bowl. Squeeze in the lime juice, add a pinch of salt, and give everything a good mix. Pop the bowl in the fridge for at least four hours so the flavors have time to come together.
Step 2
Meanwhile, put the black-eyed peas in a large pot and cover them with water, about an inch above the peas. Bring the water to a boil, then lower the heat to a gentle simmer. Let the peas cook until they're tender, which should take about an hour.
Step 3
Once the peas are ready, stir in the chilled pico mixture, taste, and adjust the seasoning if needed. Serve it up warm or at room temperature and enjoy!
Great Ways To Serve
Serve chilled or at room temperature alongside grilled meats or fish. It also works great as a topping for tostadas or as a filling for tacos. Add some avocado slices or a sprinkle of fresh cilantro for extra freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. Stir gently before serving again, and add a little more lime juice if needed to refresh the flavors.
