- Rating:
- Servings:
- 4
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 1 package Melissa's Blackeyed Peas
- 1 jar Fire Roasted Sweet Red Bell Peppers, drained and chopped small
- 1 bunch Scallions thinly sliced (green part only)
- 1 tablespoon Oregano
- 1 tablespoon Tabasco Sauce
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Black Pepper
- 1/2 bunch Organic Parsley chopped
- 3 Jalapeno Chile chopped
- 1 Roma Tomato
- 1 Organic Bell Pepper (use Green Bell Pepper) finely chopped
- 3 cloves Organic Garlic minced
Directions
If using pre-soaked peas, cook blackeyed peas according to package directions. Drain and cool. In a large bowl, stir in all ingredients very well. Refrigerate for at least 4 - 6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets! Serve with old-fashioned saltine crackers or with corn tortilla chips.
