2 C Blackeyed peas (fresh cooked or canned)
1 T Olive oil
1 Small can of chopped green chiles
Dash of cayenne pepper or your favorite hot sauce
2 T Minced onion
2 T Minced celery
2 T Apple cider vinegar
¼ t Salt
Freshly ground black pepper, to taste
1 T Fresh cilantro, minced (or more, if you are a cilantro fan)
2 Plum tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper, and mix well. Pour over peas and stir gently.
Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro, and mix carefully.
This is apparently an old recipe, created by Helen Corbitt, who created and popularized it in the 1940's.