Grilled Tomato And Black-Eyed Pea Salsa

• 1 cup frozen black-eyed peas
• 4 plum tomatoes, cut in half
• 1 red bell pepper, cored, seeded, and chopped into 3 or 4 large pieces
• 1 jalapeno pepper, cored, seeded, and diced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Sea salt, to taste
• Freshly ground black pepper, to taste

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. 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.

frozen blackeyed, tomatoes, red bell pepper, pepper, lime juice, olive oil, fresh cilantro, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-tomato-black-eyed-pea-salsa (may not work)