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Pink-Eyed Pea Relish

Author adapted from "Garden & Gun" magazine


  • 1 tablespoon shallot, minced
  • 1 medium garlic clove, minced
  • 2 tablespoons white wine vinegar
  • 2 cups pink-eyed peas, cooked
  • 1/4 cup extra virgin olive oil
  • 1/4 cup mix of fresh parsley, cilantro, and chives
  • 1/2 tablespoon lemon zest
  • 1 pinch 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.