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Ring in the New Year Southern style with a big bowl of big flavor Recession Caviar. This black-eyed pea salsa is great year ’round.
Peel the red onion half and lay down on its cut side. Slice parallel cuts 1/8- 1/4 of an inch apart across the onion leaving the root end intact. Turn the onion 90 degrees and slice across the cuts for a small dice. Add diced onions, corn and the rinsed black-eyed peas to a mixing bowl with the garlic. Set aside.
Slice jalapeno peppers in half and use the tip of a spoon to remove the seeds, membranes and stems. Slice the peppers into thin strips, turn the strips 90 degrees and slice across the strips to finely dice the peppers. Transfer to the mixing bowl with the black-eyed peas, garlic and onions.
Roughly chop the cilantro and stir into the black-eyed pea mixture along with the oil, chili powder, lime juice, kosher salt and black pepper. Allow to sit covered at room temperature for an hour prior to serving, or in the fridge for at least four hours prior to serving. Store leftovers for up to 5 days tightly covered in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!