Monday, January 14, 2013
52 in 52: Black-Eyed Peas and Serrano Peppers
3. Black-Eyed Peas. Yummy!
4. Serrano Peppers. I used these in place of the jalapenos in the original recipe. They have similar heat to jalapenos and must be handled in the same way: wear gloves, discard seeds and don't touch your eyes when working with them!
I loved the recipe I tried; it makes a great lunchtime side dish and will be terrific for picnics. The original recipe is a Paula Deen healthy recipe--that's right, a Paula Deen recipe that contains no butter! I discovered that the vinaigrette is delicious over a green salad as well, and it was really easy to make.
I cut the recipe in half, substituted a serrano pepper for jalapeno, added some red onion and used grape tomatoes because they looked nicer than the sad plum tomatoes at ShopRite. Here it is as I made it:
Makes 3 servings
3 TBL olive oil
2 TBL balsamic vinegar
1 clove garlic, finely chopped
1 tsp sugar
1/4 tsp each salt and pepper
Use a whisk or immersion blender to mix the vinaigrette. Use half for this recipe and the other half for an individual green salad.
1 can black-eyed peas, drained and rinsed
1 handful grape tomatoes, cut in quarters
1/2 small red bell pepper, diced
1/2 serrano pepper, seeds removed, chopped finely
1/4 cup red onion, chopped finely
1/4 cup fresh flat-leaf parsley, chopped
Mix all salad ingredients except parsley in a large bowl. Toss with vinaigrette and top with fresh parsley. Serve chilled or at room temperature.