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Blackeyed Pea Salsa Fresca
By Chef Tom Fraker

Blackeyed Pea Salsa Fresca

11 ounces Blackeyed Peas (cook first) or use our Steamed Blackeyed Peas
2 cups Roma Tomatoes diced small
1/2 medium Red onion diced small
1 Jalapeno (Green) diced small
1 Red Fresno Chiles diced small
1 Meyer Lemons juiced
3 Key Limes juiced
1/2 bunch Cilantro chopped
Salt and Pepper to taste

In a large mixing bowl, combine all of the ingredients and gently mix to incorporate.

Refrigerate at least one hour to allow flavors to marry.

If using fresh blackeyed peas, cook them according to package directions; drain and cool before adding to remaining ingredients.

Serve with chips and your favorite beverage.