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Black-Eyed Pea Salsa

Author: Marisa McClellan
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Ingredients

  • 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

Instructions

  • 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.