Mango and Black-Eyed Pea Salsa
1 large poblano pepper
15 ounces 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 jalapeño, 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 the oven to broil. Broil the poblano pepper on a foil-lined baking sheet 5 inches from the heat 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.