Pico Black-Eyed Peas

Ingredients

• Pico de gallo:
• 3 tomatoes, diced
• 1 small onion, chopped
• 1 small jalapeno pepper, chopped
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 lime, juiced, or more to taste
• 1/2 teaspoon salt
• 3 cups dry black-eyed peas
• Water to cover

Directions

Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.

Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.