Recession Caviar (Black-Eyed Pea Salsa)
- 3 cans (14.5 ounces each) Black-Eyed Peas, drained and rinsed
- 3 cups frozen corn, thawed
- 1/2 of a large red onion, or more to taste
- 1-4 fresh jalapeno peppers, according to preference
- 1-4 cloves of fresh garlic, according to preference, minced
- 1 large handful of fresh cilantro, rinsed and air-dried
- 2 Tablespoons light olive oil or canola oil
- 1 Tablespoon chili powder
- the juice of two fresh limes (You can use bottled lime juice if necessary.)
- 1 teaspoon Kosher salt
- Fresh ground black pepper to taste
Peel the red onion half and lay down on its cut side. Slice parallel cuts 1/8- 1/4 of an inch apart across the onion leaving the root end intact. Turn the onion 90 degrees and slice across the cuts for a small dice. Add diced onions, corn and the rinsed black-eyed peas to a mixing bowl with the garlic. Set aside.
Slice jalapeno peppers in half and use the tip of a spoon to remove the seeds, membranes and stems. Slice the peppers into thin strips, turn the strips 90 degrees and slice across the strips to finely dice the peppers. Transfer to the mixing bowl with the black-eyed peas, garlic and onions.
Roughly chop the cilantro and stir into the black-eyed pea mixture along with the oil, chili powder, lime juice, kosher salt and black pepper. Allow to sit, covered at room temperature for an hour prior to serving or in the fridge for at least four hours prior to serving. Store leftovers for up to 5 days tightly covered in the refrigerator.