Grilled Tomato and Black-Eyed Pea Salsa

Ingredients

• 1 cup black-eyed peas frozen
• 10 servings pepper black freshly ground to taste
• 2 tablespoons cilantro leaves fresh chopped
• 1  jalapeno diced cored seeded
• 3 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 4  plum tomatoes cut in half
• 1 large bell pepper red cored seeded chopped
• 10 servings sea salt to taste

Equipment

• bowl
• oven
• broiler pan

Directions

1. Prepare black-eyed peas according to package directions until crisp-tender.
2. Place tomato halves cut side up and red bell pepper pieces on a lightly greased rack in a broiler pan. Broil 3 inches from heat (with electric oven door partially open) 6 to 7 minutes on each side or until slightly charred.
3. Let stand 10 minutes. Chop tomatoes, and place in a medium bowl with their juices. Dice red bell pepper, and add to tomato. Stir in black-eyed peas and remaining ingredients. Store refrigerated in an airtight container up to 3 days or until ready to serve.