Over Thanksgiving, I made Pioneer Woman’s Blackeyed Pea Salsa. I took it to Charleston for our Thanksgiving meal with Jeff’s family. It was so incredibly easy and the flavor was packed with a punch! If you love the flavors of the Lowcountry of SC, and believe that blackeyed peas will change your life (I mean, really, who doesn’t?), then make this for your Super Bowl gatherings or keep a stash in your frig to snack on. I left the rest of this at my in-laws house and my father-in-law told me he ate it on practically everything! So, do that, too!!!
- FOR THE DRESSING:
- ½ cups Olive Oil
- ⅓ cups White Wine (or Regular) Vinegar
- 2 Tablespoons (to 3 Tablespoons) Sugar
- 1 teaspoon Celery Seed
- ½ teaspoons Dry Mustard
- ½ teaspoons Salt
- Freshly Ground Pepper, to taste
- 3 stalks Celery Finely Chopped
- 3 stalks Green Onions, Sliced
- 1 whole Red Bell Pepper, chopped
- 1 whole Cucumber, Peeled, Seeded, And Chopped
- 1 whole Jalapeno (optional), Seeded And Chopped
- 1 cup (or More If Desired) Chopped Cilantro
- 2 cans Black-eyed Peas, Drained
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.