Fresh Peas with Spicy Pepper Relish

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Ingredients:

Peas:

3 cups fresh black-eyed peas
2 tsp. olive oil
1 cup chopped onion
1/4 tsp. minced garlic
2-1/2 cups organic vegetable broth
1/2 tsp. ground cumin
1/2 tsp. Spanish smoked paprika
1/4 tsp. ground red pepper
1/4 tsp. salt
1 bay leaf

Relish:

1 cup diced red bell pepper
1/2 cup diced onion
2 Tbsp. chopped fresh parsley
1 Tbsp. cider vinegar
2 tsp. minced seeded jalapeno pepper
1/2 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. salt

Instructions:

To prepare relish:

Combine the first 8 ingredients in a bowl, then cover and chill.

To prepare the peas:

Sort and wash the peas, then set aside. Heat the oil in a medium saucepan over medium-high heat. Add 1 cup of onion and garlic to the pan and sauté for 5 minutes. Stir in the peas, broth and the remaining ingredients. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes or until the peas are tender. Discard the bay leaf and serve the peas with the relish.

Yields 6 servings.

Recipe from Cooking Light Magazine, July 2007.