Roasted Poblano and Black-Eyed Peas Salsa
Score a touchdown with the football fans in your family!
Posted By Savita
In spirit of Super Bowl Sunday, sharing with you a bowl of zesty Black-eyed Peas and Poblano Salsa!
Loaded with sweet cherry tomatoes, mild heat of roasted poblano chilies, and nutrition packed black-eyed peas, this bowl of salsa will sure score a touchdown with the football fans in your family!
I'm a huge fan of black eyed-peas for the amount of potassium, protein, and fiber these offer! Other than black-eyed peas, one of my favorite ingredient in this salsa is Pasillo chili, otherwise known as Poblano peppers. This chili is very common in Mexican cuisine and has very distinct smoky flavor. I love, love adding roasted poblanos to Sofritas Verde and Chipotle Sofritas.... even sometimes, I fry leftover rice with roasted poblano to accompany mild curries.
One roasted poblano will not make this salsa very, very spicy, yet does give that subtle smoky bite! totally killer! If you can't find poblano, use a roasted jalapeno, and 1/4 teaspoon of smoked paprika to get that smoky kick!
- 1 Poblano Pepper (roasted, seeds and charred skin removed, diced)
- 1 1/2 Cup Black-eyed Peas (about one 15.5 ounce can, drained and rinsed)
- 1/2 Cup Cherry Tomatoes (quartered)
- 1 Shallot Onions (thin diced)
- 1 tbsp Oregano (fresh leaves, fine chopped)
- 2 tbsp Lemon (juice)
- 1/2 tsp Cumin Powder
- 1 tsp Red Wine Vinegar
- 1/4 tsp Cayenne Pepper (adjust per taste)
- 2 tbsp Cilantro (fresh, chopped)
- Salt and Black Pepper (1/4 teaspoon each, adjust per taste)
- Tortilla Chips (for serving)
- 1. Small dice roasted and de-seeded poblano, add to a bowl, followed by shallot onion, cherry tomatoes, lemon juice, oregano, cilantro, vinegar, cayenne, and spices.
- 2. Add back-eyed peas, and 1/4 teaspoon each of salt and black pepper.
- 3. Mix everything, then taste and adjust seasoning. Keep refrigerated until ready to serve.
- 4. Serve with bowl of corn chips and enjoy the game!