Field Pea and Jalapeno Salsa

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I’ve made an executive decision.
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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.

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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.

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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.

Field Pea and Jalapeno Salsa


  • 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


  • 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.

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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?

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And, yes, those are Fritos.


  • Krista @ joyfulhealthyeats
    July 14, 2013 at 3:20 PM

    Yum! Looks delicious! Totally would have never thought of adding field peas to a salsa, but it sounds awesome. Great recipe! Pinning.

  • Celeste
    July 13, 2013 at 1:53 PM

    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.

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