Mango and Black-eyed Pea Salsa

LML loves Mangoes like I love spinach!  In fact, I have several recipes that he adores that I chose to try just because I knew how much he adores Mangoes.  This salsa makes a quick and simple dip, perfect for anytime you have guests over for a visit.

1 Large Poblano Pepper

15 oz canned black-eyed peas, rinsed and drained

1 Medium Ripe Mango, peeled, pitted and diced (about 1 Cup)

¼ Sweet Onion, Diced

½ Red Bell Pepper, diced

1 Jalapeno, seeded and minced

¼ Cup Chopped Fresh Cilantro

½ Teaspoon finely grated lime zest

4 tablespoons Fresh Lime Juice

2 Teaspoons Olive Oil

Coarse Salt and Freshly ground pepper

Tortilla chips

Preheat oven to broil. Broil the poblano pepper on a foil-lined baking sheet 5 inches from the heat source for about 5 minutes on each side or until the pepper is charred. Place the pepper in a resealable plastic bag; seal and let stand for 10 minutes. Meanwhile, combine the remaining salsa ingredients in a medium bowl. Peel the poblano pepper; slice open to remove and discard the seeds. Chop the pepper and add to the black-eyed pea mixture.  Season with salt and pepper. Serve with tortilla chips.

NOTE: To save time, sometimes I used the jarred roasted red pepper instead of the Poblano Pepper.