savings in
 
Ingredients
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    1/4  
    small red onion, diced (about 1/4 cup)
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    1   
    yellow sweet pepper, diced
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    1/2  
    red sweet pepper, diced
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    1/2  
    green sweet pepper, diced
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    1   
    fresh serrano chile pepper, thinly sliced*
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    1   
    clove garlic, minced
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    2   
    roma tomatoes, diced
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    1  11  ounce package 
    steamed ready-to-eat black-eyed peas, rinsed and drained; or one 15-ounce can black-eyed peas, rinsed and drained
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    1/4  cup 
    seasoned rice vinegar
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    Sea salt and freshly ground pepper
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    1   
    roma tomato, sliced (optional)

Directions
1.
In a large bowl gently combine onion, sweet peppers, chile pepper, garlic, diced tomatoes, black-eyed peas, and vinegar. Season to taste with salt and pepper Top with tomato slices, if desired. Refrigerate 1 hour for flavors to blend and for chiles to pickle.
Note
  • Serve this relish with chips as a good-luck appetizer at New Year's gatherings.
Tip
  • * Wear plastic or rubber gloves when working with hot chile peppers, such as serranos, to prevent the volatile oils from burning skin and eyes. If your bare hands touch the peppers, wash immediately with warm soapy water. Wash utensils and cutting board with hot soapy water.
Tip
  • QUICK PICKLING Submerge chiles in a vinegar bath for 30 minutes to soften texture and mellow flavor. For this relish, seasoned rice vinegar has the right amount of sweetness.
Nutrition information
Per Serving: cal. (kcal) 50, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 242.95, vit. C (mg) 22.44, Thiamin (mg) 0.02, Riboflavin (mg) 0.02, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 72, Potassium (mg) 57, calcium (mg) 20.19, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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