I hope everyone had a good holiday season! I spent Christmas out in Portland, Oregon with family and got plenty of quality time with my parents, uncle, sister, brother-in-law, and my newly walking nephew (he’s in that sponge stage, where he’s learning as fast as you can say the words. It’s incredible).
I got back to Philadelphia a few days ago and promptly came down with Emmett‘s cold (13 month olds cough in any direction they’re pointed, including straight into your face). Other than an exploratory mission on Sunday to Costco to use our new membership cards, Scott and I have barely left the apartment in days. Oh, how I’m tired of this tradition of mine to end the year mucus and congestion.
In the hopes of forging different New Year traditions that have nothing to do with NyQuil, kleenex or throat lozenges, I made a very simple take on a classic “good luck for the New Year” dish. Black-eyed pea salsa.
It’s essentially Texas Caviar, but a version that omits bottled salad dressing and is scaled to fit into a quart jar (because who doesn’t like a salsa that can be made straight into a jar?). It’s good with tortilla chips and even better on top of salad greens and a little crumbled feta (if you’re trying to inject a little bit of healthier eating into your new year).
As far as New Year’s hopes and resolutions go, my plan is to keep the year simple. To find a little peace where I am instead of always having my eye on the next thing. To stop tying myself into knots of struggle and let things move in flow and at their own pace. And to remember how incredibly lucky I am to have such a vibrant community of friends and readers out there across the world (thank you all for being part of that!).
And on to the recipe…
Black-Eyed Pea Salsa
- 1 15- ounce can black-eyed peas rinsed and drained
- 1 15- ounce can corn kernels rinsed and drained
- 1 handful grape tomatoes cut into quarters
- 2 tablespoons minced onions
- 1 tablespoon chopped cilantro
- 2-3 pickled jalapenos minced
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Layer all ingredients into a wide mouth quart jar.
- Apply lid and shake to integrate.
- If there’s not enough room for ingredients to combine well, let the jar stand for a few minutes, until everything has slumped enough for the shaking to help.
- Let salsa sit at room temperature for at least 10-15 minutes before serving so that the flavors can mellow and marry.
- Eat around the New Year for good luck and any time of year for general deliciousness.