I’ve made an executive decision.
Kind of.
You know how I’ve been planning on writing a cookbook? I think my appetizer obsession may force me to write a cookbook based only on dips and salsas.
My latest is a field pea dip. Yes, field peas.
You’ll love it and you know it. I got crazy and combined field peas (canned, but I rinsed the hell out of them because that bubbly liquid looks suspiciously gas causing), tomatoes, onions and of course…jalapeno. There’s a few other cast of characters here but you’ll see that in the recipe below.
Apparently there are several different types of field peas. Butter beans, crowder peas, speckled peas and pink eyed peas (which I’ve never seen, heard of or eaten). I think these are crowders. Does it matter?
Um, no.
By now you know that when you visit Dixie Chik Cooks you’re in the south.
But not the crazy “Squeal like a Pig” south.
Just thought you might want to know that.
Ingredients
- 1 15 oz can petite diced tomatoes, rinsed
- 1 15 oz can field peas, rinsed thoroughly
- 1 jalapeno, washed and diced
- 1/2 yellow onion, diced
- 6 calamata olives, pitted and diced
- 1 tbsp dried Tarragon
- 1 tbsp sea salt
- 2 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Combine everything in a bowl, chill for at least 3 hours.
This time I used dried tarragon instead of cilantro. I love tarragon – the smell is intoxicating.
And downright luscious.
Now, what you should do – but you don’t have to – is add some blue cheese crumbles on top. It makes it unbelievable.
Does that sound dramatic?
And, yes, those are Fritos.
This Post Has 2 Comments
Yum! Looks delicious! Totally would have never thought of adding field peas to a salsa, but it sounds awesome. Great recipe! Pinning.
It looks great,I used to eat field peas all the time when growing up, my mother made them a lot. I grew up in Georgia.