Pink-Eyed Pea Relish
adapted from "Garden & Gun" magazine
garlic clove, minced
white wine vinegar
pink-eyed peas, cooked
extra virgin olive oil
mix of fresh parsley, cilantro, and chives
red pepper flakes
slat and pepper
In a small saucepan over medium heat, simmer the shallot, garlic, and white wine vinegar for about 5 minutes.
Transfer mixture to a medium bowl and add the remaining ingredients. Mix gentle to combine. Season with salt and pepper.