Ingredients Jump to Instructions ↓

  1. Black-eyed pea salsa is a Texas tradition, and the best place to find it in New York is at the Cowgirl Hall of Fame Restaurant. They've kindly agreed to share their recipe.

  2. 3 16 oz cans black-eyed peas, drained and rinsed of all juice

  3. 1 small jar chopped pimentos, juice included

  4. 1 bunch scallions, thinly sliced, green part only

  5. 1 tablespoon fresh oregano

  6. 1 tablespoon Tabasco Sauce

  7. 1 tablespoon Worcestershire sauce

  8. 1 teaspoon black pepper

  9. 1/2 bunch parsley, chopped

  10. 3 canned or fresh jalapeo chiles, chopped

  11. 1 firm, ripe, chopped tomato

  12. 2 cups vinaigrette (see note)

  13. 1 green bell pepper, finely chopped

  14. 3 cloves fresh garlic, pressed or minced

  15. In a large bowl, blend 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.

  16. **NOTE**Make a vinaigrette dressing quickly and simply in a shaker jar: Add crushed garlic, vinegar, oil; close; and shake well. Let stand, then shake well again. Use less than you're tempted to use.


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