Curried Black-Eyed Pea Salsa

2/3 cup black-eyed peas, washed
1/4 teaspoon salt
2 to 3 serrano chili peppers, minced
3 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons curry powder
1 teaspoon coriander seed, ground
5 roma (plum) tomatoes
1 jalapeno chili pepper, minced

Cook peas in enough water to cover 2 inches. Bring to boil then reduce heat and simmer, uncovered, 1 1/4 to 1 1/2 hours or until tender. Add salt to water about 15 minutes before peas are done. Meanwhile, sauté garlic and serrano peppers in olive oil for a minute or two. Add curry powder and coriander seed and toast several minutes, stirring constantly. Allow to cool. Coarsely chop the tomatoes, then add to bowl with jalapeno pepper. When peas are done, add them directly to the tomato/curry mixture using a slotted spoon. Stir all ingredients together. Add salt to taste. Serve immediately, while still warm or at room temperature. Like many salsas, this recipe can be served with fish, meat or eggs, as well as tortilla chips.
Henry Woodbury