Black-Eyed Pea Salsa
Makes 3 cups.
Note: For testing purposes, we used Del Monte Mexican-Style Stewed Tomatoes. If you choose another brand, make sure it is equal in weight.
• 1 c. frozen yellow corn kernels
• 1 (15-oz.) can black-eyed peas
• 2 cloves fresh garlic
• 1/2 c. loosely packed fresh cilantro leaves (tough stems removed)
• Juice from 1/2 fresh lime
• 1 (14-oz.) can Mexican-style stewed tomatoes (see Note)
• 1 bunch green onions (for 1/2 c. chopped)
• Tortilla chips, optional, for serving
Place the still-frozen corn in a colander. Add the black-eyed peas and rinse both well with cool water until the corn begins to defrost. Drain well. Shake well to remove excess water, and place the peas and corn in a 2-quart mixing bowl. Peel the garlic. Turn on a blender or food processor and drop the garlic onto the moving blade. Process until finely chopped. Add the cilantro and pulse to chop fine. Squeeze the juice from the lime half into the blender. Add the tomatoes and pulse two or three times. Do not over-process. Pour the mixture over the peas and corn in the mixing bowl. Rinse and thinly slice the green onions (use enough white and tender green tops to make 1/2 cup), add to the bowl and stir well to mix. Transfer the salsa to a serving bowl and serve with tortilla chips if desired. Or cover and refrigerate until ready to serve. Keeps refrigerated for up to three days.