Serves 8 to 10
Tortilla chips
1 1/2 cups dried black-eyed peas
2 large tomatoes, seeded and chopped
1/2 cup chopped cilantro
1 or 2 jalapeno or other small hot chiles, stemmed and seeded
2 tbs. white wine vinegar
Salt
Cilantro sprigs (optional)
In a 2 quart pan, bring 1 quart water to a boil. Add peas;
reduce heat, cover, and simmer until tender (about 50 minutes). Drain, rise
well with cold water, and drain again. Transfer to a bowl and set aside. In a
blender, combine tomatoes, chopped cilantro, and chiles. Whirl until finely
chopped; stir in vinegar. Add mixture to peas and stir well; season to taste
with salt. Garnish with cilantro sprigs, if desired, and offer with tortilla
chips. This is a great recipe on a hot summer day.