Black-eyed Pea Salsa

Mynetta Cockerell, Marty’s Bistro, Dallas

1 can black-eyed peas, drained and rinsed
1 teaspoon chopped garlic
1/2 cup chopped cilantro
1 cup diced yellow pepper
1 cup diced red pepper
1 cup diced red onion
1/2 cup finely diced poblano pepper


2 tablespoons cider vinegar
1 tablespoon lemon juice
1 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/8 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 cup salad oil

Mix ingredients. Toss with dressing. Let chill overnight.

Hoppin’ John Black-Eyed Pea Relish

Louise Jones, Ouisie’s Table, Houston

2 pounds fresh black-eyed peas, cleaned
1 yellow onion
4 whole cloves
1 teaspoon red-pepper flakes
1 teaspoon black pepper
3 teaspoons salt
1 smoked turkey neck (or 1 chicken neck and 1/2 teaspoon liquid smoke
4 roma tomatoes, chopped
1 jalapeño, chopped
1 white onion, chopped
1 bunch of cilantro, chopped

Stick cloves in onion, then tie onion and red-pepper flakes in a piece of cheese cloth. Put these and black pepper, salt, and turkey neck in a sauce pan with water to cover and bring to a boil. Reduce heat and simmer until peas are tender but not mushy, 30 to 40 minutes. Allow to cool and combine with the chopped tomatoes, jalapeño, onion, and cilantro. Serve at room temperature or chilled.

Irish Black-Eyed Peas With Ham And Sausage

Oscar Trejo, Liberty Bar, San Antonio

1 cup fresh black-eyed peas
1 cup diced celery
1/2 cup diced white onion
1/2 cup diced poblano pepper
1/2 cup diced red bell pepper
1/2 cup diced leek
1 cup diced zucchini
2 garlic cloves, chopped
1 sprig fresh thyme
1 ham bone
1 pound diced sausage
1/2 pound diced ham

Place black-eyed peas in a heavy sauce pan, cover with water, and cook 15 to 20 minutes. Add remaining ingredients and continue cooking until vegetables and peas are tender, about 15 minutes. Season to taste.