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Checker Pea Salsa
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    Checker Pea Salsa

  • 6 c. Guest Chef® Southern Checker Peas, cooked & chilled
  • 1 c. Sweet Green Pepper, fresh, diced
  • 1 c. Red & Yellow Bell Peppers, fresh, diced
  • 3 Green Jalapenos, seeded & diced
  • 1 c. Celery, diced
  • 1 c. Carrots, diced
  • 2 c. Red Onion, diced
  • 1 c. Roma Tomatoes, diced
  • 1/3 c. Extra Virgin Olive Oil
  • to taste Habanero Sauce (optional)
    Brine:
  • 8 Thyme & Marjoram Sprigs each -- (8 to 10)
  • 1 Tbsp. Kosher Salt
  • 3 c. Cider Vinegar
  • 1 stick Cinnamon
  • 4 c. Water
  • 1 Tbsp. Black Peppercorns
  • 4 Bay Leaves
  • 1 bunch Cilantro
  • Cook southern checker peas according to package directions. Combine the ingredients for the brine except for the cilantro and simmer for 20 minutes. Add the cilantro and simmer 5 minutes longer. Remove from heat, strain and discard herbs, etc. Return brine to the stove. Add the green, yellow, and red bell peppers, green jalapenos, carrots, celery, and onions to the brine and simmer until tender about 5 minutes. Remove from heat, strain out vegetables and reserve in a bow. Return brine to the stove and reduce by 1/2. Combine brine, al dente vegetables, cooked southern checker peas with olive oil, tomatoes, and Habanero Sauce. Correct seasoning before serving.

    From: Mary-Anne
    Posted By: Mary-Anne, , Via: Rec.Food.Recipes
    Post Date: ???

    *BACK TO SALSA*







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