Roasted corn and black-eyed pea salsaBy | On Aug 30, 2011
With Labor Day quickly approaching, fall is around the corner. Time to put away the whites and welcome the festive fall flavors. Here is a topping we used with the ropa veija that features the last bounty of summer, with fresh garden-ripened tomatoes and welcomes fall with hearty black-eyed peas and roasted corn.
To the basic salsa recipe (see under recipes in the side bar) add 1 pint of roasted grape tomatoes, 8 oz. of cooked blackeyed peas, 1/2 finely chopped roasted red pepper and the kernals from 2 ears of roasted corn