Whether you rocked into 2014 with a little “I Got A Feeling” or maybe some “Boom Boom Pow,” really has no relevance to this post other than my cheesy ode to Fergie and will.i.am. You see my New Year’s Day included a little necessary sleep-in time, followed by a hardy breakfast – complete with Belgium waffles and some Bloody Mary action, a one-hour nap (I mean entering a New Year is hard work! We just jumped from 2013 to 2014, people!) oh, and then there were some black-eyed peas…

Around here, whether you like it or not, you better be having pork and kraut to welcome the New Year. It is a tradition and considered good luck. Thankfully for me, my parents spoke up and were willing to fill their home with the aroma that comes with a day of slow cooking pork and kraut. So, I set forth to add yet another tradition to the holiday with a little black-eyed pea action.

You see if you are celebrating this day in the Southern region of the good USA, well you better have some black-eyed peas. From what I hear, these legumes are a tradition that are considered to bring luck and prosperity to those in the New Year. And, considering I am willing to take all the luck and prosperity I can get, especially if it is so freely given with the simple task of eating… well, you can say I was in. I was game for a recipe.

Pinterest kills me. I am a better and worse person through its existence. However, on the recipe and cooking side of things, I have found, that it in fact enhances what I consider my better half. For a gal who use to despise the kitchen because I associated it with work and stress, I have become quite fond of cooking and trying new recipes. My first go at incorporating black eyed peas into our family dinner was a success with my Black-Eyed Peas Salsa, which I made from a combination of recipes I browsed through online. A little of this and a pinch of that and a few taste tests and I think I got it ready to share. Please feel free to snag my recipe and share in the comments any suggestions or alterations you made to make the dish your own.

P.S. – My New Year’s resolution was not to cook more, but after day #1 in 2014, I may have to reconsider. Enjoy!

BLACK-EYED PEAS SALSA:

• 2 (15.8 oz.) Cans of Black-Eyed Peas
• 1 (15 oz.) Can of Whole Corn Kernels
• 6-8 Heirloom Tomatoes – Diced (I used ‘Carmello’)
• 1 Red Pepper – Diced
• 1 Green Pepper – Diced
• 1/2 of a Large Red Onion – Diced
• 1/2 Cup of Green Onion – Chopped (both white and green part)
• 4 oz. of Jalapeños – Minced
• 1/2 tsp of Cumin
• 1/2 tsp of Oregano
• 1/2 tsp of Course Salt
• Garlic Salt to taste
• Pepper to taste

Wash all vegetables first. Work with one ingredient at a time in order as listed above and add to main bowl as completed, stirring ingredients as added. Seasonings add and alter based on taste. Chill for about an hour before serving.

I used multigrain Tostitos Chips to serve with my salsa. If I could make any adjustments I would add some cilantro and a dash of hot sauce.