Your New Go-To Pea-co de Gallo Recipe
Late summer is prime tomato season and also the only time of year you'll find fresh field peas at your local grocery store or farmer's market. Load up now, and freeze what you don't use so you can serve this healthy twist on a classic salsa for the rest of the year. If you absolutely can't find fresh or frozen peas, low-sodium canned peas will do.
Margaret Houston
From April McGreger
Farmer's Daughter Brand
Hillsborough, North Carolina
Ingredients
Serves 10-15
- 1 1/2 cups fresh or frozen field peas or black eyed peas
- 2 cups chicken broth
- 1/2 tsp. salt, plus more to taste
- 1 1/2 lb. plum tomatoes, diced (about 3 cups)
- 1 small white onion, diced
- 1-2 serrano or jalapeno chilies (seeded if you prefer milder salsa), diced
- 1/2 cup finely chopped fresh cilantro leaves
- 1 tbs. lime juice, plus more to taste
- Tortilla chips, for serving
Preparation
Simmer peas in chicken stock with salt until tender, or about 20-30 minutes. Drain the peas and set them aside to cool. Place diced tomatoes in a colander and sprinkle with salt. Set them aside to drain for at least 30 minutes. Mix remaining ingredients with drained tomatoes. Then gently fold in peas. Taste and season with more lime juice or salt if necessary. Refrigerate for at least two hours before serving with tortilla chips.
Margaret Houston
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