Roasted Poblano and Black-Eyed Peas Salsa Recipe | ChefDeHome.com

Ingredients

• 1 Poblano Pepper, roasted, seeds and charred skin removed, diced
• 1 1/2 Cup Black-eyed Peas, about one 15.5 ounce can, drained and rinsed
• 1/2 Cup Cherry Tomatoes, quartered
• 1 Shallot Onions, thin diced
• 1 tbsp Oregano, fresh leaves, fine chopped
• 2 tbsp Lemon, juice
• 1/2 tsp Cumin Powder
• 1 tsp Red Wine Vinegar
• 1/4 tsp Cayenne Pepper, adjust per taste
• 2 tbsp Cilantro, fresh, chopped
• Salt and Black Pepper, 1/4 teaspoon each, adjust per taste
• Tortilla Chips, for serving