I was introduced to black-eyed peas salsa while dining at Flip Flops; a favorite local restaurant that became famous when head chef, Chef Danny Veltri won the reality TV show, Hell's Kitchen. Flip Flops serves used to serve the salsa to bar patrons and diners as they awaited their meals.
I became addicted to black-eyed peas salsa the first time it crossed my lips. One of Flip Flops bartenders, who just happens to be the brother of Executive Chef, Erik Amalfitano, shared the ingredients so I could make the salsa at home. The recipe has become a staple in our house and is the first appetizer I make for guests. Everyone loves this salsa and I hope it becomes a favorite for you as well!
BLACK-EYED PEAS SALSA
Yield: 2 cups
Prep Time: 15 minutes
1 (15.8 oz) can Seasoned Blackeye Peas, drained
1 medium Celery stalk, sliced thin
1/4 Red Onion, diced
1/4 cup fresh Parsley, finely chopped
1/2 teaspoon Sea Salt
1/2 teaspoon freshly ground Black Pepper
2 Tablespoons Extra Virgin Olive Oil
1. Drain blackeye peas and place in medium size container.
2. Add celery, onion, parsley, salt, pepper, and olive oil.
3. Mix well. Refrigerate for 1 hour before serving.
4. Serve with tortilla chips or flat bread.