Ingredients
- 2 cups black-eyed peas (fresh cooked or canned, well drained)
- 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 minced fresh cilantro, minced (or more, if you are a cilantro fan)
- 2 plum tomatoes, seeded and diced
Instructions
- Drain peas, rinse with cold water and drain again.
- Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper, and mix well.
- Drain the chiles.
- Pour over peas and stir gently.
- Refrigerate for several hours or overnight.
- At serving time, add chopped tomatoes and cilantro, and stir gently to mix.
- Serve with tortilla chips.
