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
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
- 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
Step-by-step
- 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.
Rice vinegar does the heavy lifting in this dish. Acid breaks down raw aromatics and tenderizes the bite of fresh onion and garlic. Soaking sliced jalapeños in the vinegar before assembly tames their heat while retaining their structural crunch. This chemical softening requires at least thirty minutes of contact time to work properly.
Raw tomato dice release water rapidly upon salting. Combine the tomatoes with the cooled black-eyed peas, diced sweet pepper, and minced red onion only after the legumes drop to room temperature. Warm peas accelerate cellular breakdown in tomatoes, resulting in a watery pool at the base of the mixing bowl.
This relish functions as an ideal condiment for rich, fatty proteins. Serve it alongside charred pork chops, grilled flank steak, or blackened catfish. The high acid content cuts through dense animal fats and resets the palate between bites.
Store the finished mixture in a glass container for up to three days. Drain excess liquid through a fine-mesh sieve before plating if the tomatoes continue to shed moisture during refrigeration.
