Here in the South we love using traditional ingredients and shaking them up with new flavors. Here’s a “mash-up” we love, Black Eyed Pea Salsa. Yummy on chips, tucked into a corn tortilla or try it topping a chicken breast off the grill.
Cumin makes these peas taste smoky and rich tasting. Cumin is one of the spices that is used all over the world – from India to Mexico and countries in between. Spanish and Portuguese colonists brought cumin to the Americas – the native Indian cuisines quickly adopted it to add to their cuisine. Cumin is used both in ground forms and as seeds. A member of the parsley family, it has a long history of medicinal properties within Indian cuisine. Medical research has just begun to suggest the benefits of cumin to the digestive system. The spice appears to stimulate the liver to secrete more bile, which aids in the breakdown of fats and the absorption of nutrients, leading to healthier digestion. Cumin also has beneficial antioxidants like vitamin-C and vitamin-A.
Black Eyed Pea Salsa
- 1 Cup Minced Red Onion
- ½ Cup Chopped County Ham (or Pancetta)
- 2 Cloves Garlic, Grated
- ½ Tsp Ground Cumin
- ¼ Tsp Black Pepper
- 1 Bag Frozen Black Eyed Peas or (15-ounce) can black-eyed peas, drained
- 1 (14 1/2 ounce) can petite diced tomatoes, undrained
- 1/3 Cup Chopped Cilantro
- 2 TB Chopped Pickled Jalapeno Pepper
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, bacon and garlic, and sauté’ about 5 minutes. Stir in cumin and next 3 ingredients; bring to a boil. Remove from heat and stir in cilantro and jalapeno.