Chef Chris Faulkner
Serve this colorful, make-ahead appetizer to New Year's Eve or New Year's Brunch guests to give them good luck and wealth all year!
1 tub Melissa's Black-eyed Peas
1 jar Fire Roasted Sweet Red Bell Peppers, drained and chopped small
1 bunch Organic Green Onions, thinly sliced (green part only)
1 tablespoon Oregano
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
1/2 bunch Organic Italian Parsley chopped
3 Organic Jalapeo Peppers chopped
1 Organic Roma Tomato
3 cloves Organic Garlic minced
1 Organic Bell Pepper (use Green Bell Pepper) finely chopped
Cook pre-soaked 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.