With this Lone Star State favorite, it is important to find the freshest ingredients you can - especially tomatoes and cilantro. It will make a big difference in the final dish.
2 cups black-eyed peas (fresh cooked or canned)
1 tablespoon olive oil
1 small can of chopped green chiles
Dash of cayenne pepper or your favorite hot sauce
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons apple cider vinegar
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon minced fresh cilantro, minced (or more, if you are a cilantro fan)
2 plum tomatoes, seeded and diced
Rinse and drain peas. Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper, and mix well. Pour over peas and stir gently. Refrigerate for several hours or overnight. At serving time, add chopped tomatoes and cilantro, and mix carefully.
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