Black Eyed Pea Relish
From Better Homes and Gardens June 2012
I think their recipe has too many peppers (1 yellow, 1/2 red and 1/2 green). I used one orange
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 2 cloves garlic minced
- 1/4 cup rice vinegar
- 2 roma tomatoes diced
- ground pepper to taste
- 1/4 cup red onion diced
- 1 (16 ounce) bag frozen black-eyed peas cooked according to package directions, cooled
- 1 sweet pepper diced
- 1 jalapeno pepper sliced
- Carbohydrate 22.9404628336006 g
- Cholesterol 0 mg
- Fat 0.674915 g
- Fiber 4.8271666961511 g
- Protein 7.53275533333333 g
- Saturated Fat 0.168733583333333 g
- Serving Size 1 1 Serving (159g)
- Sodium 589.631566668104 mg
- Sugar 18.1132961374495 g
- Trans Fat 0.15850075 g
- Calories 124 calories
While the black eyed peas are cooking, soak the sliced jalapeno peppers in the rice vinegar. In a large bowl, combine all ingredients. Season with salt and pepper. Toss gently to combine. Chill for 1 hour before serving.
