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Blackeye Pea Relish

Blackeye Pea Relish

Better known in some circles as Tennessee Caviar.
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Serves 9

  • 3 cups Pictsweet frozen Blackeye Peas
  • 2 dried bay leaves
  • 1 cup diced red onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1/4 cup finely diced poblano chile
  • 1/4 cup minced parsley
  • 1 cup olive oil
  • 1/2 cup raspberry vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon dried oregano
  • 2 tablespoons sugar
  • Salt and pepper to taste


Place frozen peas and bay leaves in a saucepan and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Reduce heat, cover and simmer 40 minutes. Drain. Place celery, red onions, bell pepper and poblano chile in a bowl. Add parsley and blackeye peas and mix. In a small bowl, whisk together oil, vinegar, garlic, mustard, celery seeds, oregano, sugar, salt, and pepper. Add the dressing to the mixture and mix well. Serve or refrigerate until ready to use.

Nutritional Info

  • Serving Size: Serves 9
  • Calories: 100
  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 2g
  • Protein: 2g

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