Recipe By :ESSENCE OF EMERIL SHOW #EE2239
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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4 sprigs thyme
4 sprigs marjoram
1 cup cider vinegar
2 teaspoons salt
1 cinnamon stick
2 cups water
8 black peppercorns
2 bay leaves
1 fresh New Mexico red chile- seeded, -- cut into fine rings
1 red jalapeno, seeded, -- cut into fine rings
1 green jalapeno, seeded, -- cut into fine rings
1/4 bunch cilantro, -- leaves chopped
1 small red bell pepper, -- seeded and diced
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced red onion
3 small serrano chiles, -- sliced into fine rings
3/4 cup black eyed peas, -- cooked until tender
2 tablespoons extra-virgin olive oil
Salt and pepper
Place the thyme and marjoram in a large stainless steel pan with the
vinegar, salt, cinnamon stick, water, peppercorns, and bay leaves. Bring to
a boil, reduce the heat, and simmer for 15 minutes. Strain and reserve the
liquid. To the liquid, add the New Mexican chiles, red and green jalapeno
rings, cilantro, bell pepper, celery, carrot, and simmer until the
vegetables are al dente, about 5 minutes. Add the onions and serrano
chiles, simmer for 2 minutes. Using a spider, remove the vegetables and
place in a bowl along with the cooked black eyed peas. Reduce the liquid to
3 tablespoons. Transfer the liquid to the bowl with the vegetables. Add the
oil and season with salt and pepper.
