Prepare to embark on a culinary journey that will transform your appetizer game forever! This Blackeyed Pea Tomato Salsa is not just another side dish – it's a vibrant explosion of Southern flavors that will make your taste buds dance with delight. Packed with fresh ingredients and a punch of tangy lime, this recipe is so quick and easy that you'll wonder how you ever lived without it. Whether you're hosting a summer barbecue or looking for a healthy snack, this salsa is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 can blackeyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Drain and rinse the canned blackeyed peas thoroughly under cold running water to remove any excess sodium and starch. Allow peas to drain completely in a colander.
- Wash the cherry tomatoes and carefully slice them in half using a sharp knife. Ensure each tomato is cut uniformly for consistent size and appearance.
- Peel the red onion and finely chop it into small, uniform pieces. For less intense onion flavor, soak the chopped onion in cold water for 5 minutes, then drain.
- Rinse fresh cilantro leaves and pat dry with paper towels. Chop the cilantro leaves finely, discarding any tough stems.
- Cut the lime in half and squeeze the juice directly into a mixing bowl, being careful to catch and remove any seeds.
- In a medium bowl, combine the drained blackeyed peas, halved cherry tomatoes, chopped red onion, and fresh cilantro.
- Add freshly squeezed lime juice over the mixture. Season with salt and freshly ground black pepper to taste.
- Gently toss all ingredients together, ensuring even distribution of lime juice and seasoning.
- Cover the salsa and refrigerate for 10-15 minutes to allow flavors to meld together before serving.
- Serve chilled as a side dish, dip, or topping for grilled meats and tacos.
Tips
- For the best flavor, use fresh ingredients and rinse canned blackeyed peas thoroughly to reduce sodium.
- Chill the salsa for at least 10-15 minutes before serving to allow the flavors to meld together.
- For a spicier version, add a finely chopped jalapeño or a dash of hot sauce.
- Use room temperature lime for maximum juice extraction.
- If you're sensitive to raw onion's strong flavor, soak chopped onions in cold water for 5 minutes before adding to the salsa.
- This salsa is incredibly versatile – use it as a topping for grilled meats, tacos, or enjoy it with tortilla chips.
- For the freshest taste, consume within 1-2 days and store in an airtight container in the refrigerator.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 7g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
