Love That New Mexico Chile

My wife is among those who out of tradition want to have some black-eyed peas on New Year’s day. She likes them and wants to eat them for “good luck.” I’m less enthusiastic about the peas and believe that it is bad luck to be superstitious.

After seeing a recipe that suggested adding black-eyed peas to home made salsa to keep the New Year tradition alive I decided to try the same with Pico de Gallo and of course include New Mexico green chile.

In a medium bowl, combine the following ingredients. The amount of each item to use is only a rough guide. Feel free to adjust the amounts to suite your own taste. For example, if you aren’t real familiar with cilantro, use it sparingly at first. It can be an acquired taste. It is best to mix it all up then cover and refrigerate overnight to let the flavors marinate. Chop everything fine.

• 5 Roma tomatoes or about 2 cups of your favorite tomatoe
• 2 fresh jalapeno peppers. De-seed and de-vein one of them to control heat. Or don’t, your call.
• 4 oz or 1/2 cup chopped green chile, preferably Hatch
• 1/4 cup each white, red, and green onion. Include tops of green onion
• 1/4 cup packed fresh cilantro leaves
• Juice of one lime
• 2 tbs apple cider vinegar
• 2 tbs olive oil
• 1 tsp kosher salt plus a few grinds of fresh black pepper
• 1/2 cup of canned black-eyed peas rinsed

Mix well with a spoon to combine. Serve with tortilla chips. It can also be used to top hamburgers or sandwiches. Throw some on your eggs in the morning and give your day a zesty start.