Best Spicy Black Eyed Pea Relish Recipes

BLACK-EYED PEA SALSA / RELISH

Steps:

• 1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
• 2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
• 3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
• 4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
• I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!

BLACK EYED PEA RELISH

Steps:

• Drain liquid from canned items and combine all ingredients.
• Chill overnight or for several hours.
• Serve with tortilla chips or pita chips.

SPICY BLACK-EYED PEA SALAD

Steps:

• Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH

Steps:

• Soak peas for fritters:
• Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
• Make relish:
• Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
• Make fritters:
• Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
• Fry fritters:
• Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving