Black-eyed pea salsa

I have always believed I had the market on luck cornered with my strict adherence to traditional Southern superstitions for the new year (read the last few posts for more (I’m not going through this again – you should have memorized them by now). But I have found through the magic of Facebook that there are other good luck rituals. I’m now worried I’ll have to add them to the list next year.

• Twelve grapes: Apparently, the people of Spain eat 12 grapes as a bell tolls on Dec. 31 at midnight, one grape for each beat of the bell. This is supposed to bring prosperity and it also is believed by some that the grapes ward away witches. I will not be doing this. I take my grapes in liquid form. Well before midnight, I might add.
• Three Kings Bread: The people of Latin America eat this circular bread to represent the end of one year and the beginning of the next. There is often a little doll or coin tucked inside the bread. I will not be doing this either. It sounds too much like the Mardi Gras King Cake and I don’t want to get my holidays confused.
• Nothing goes out: Nothing is to leave your house on the first day of the new year, not even the garbage. This is not a problem for me and a rule that I can easily follow. There is an addendum I might have to take advantage of, though. If you do take something out, you have to bring something back in. That will be me going on my Diet Coke run New Year’s morning.
• Wear something new: This is to increase the likelihood that you will get more new clothes during the coming year. I put on new socks yesterday. I had forgotten I had them stashed in the sock drawer. They felt good. Will do this again next year.
• Do not eat chicken and lobsters: Chicken scratch backwards and lobsters move backwards. The implication is obvious. No going backwards!

So many things to consider. I will ponder them. In the meantime, enjoy the black-eyed pea salsa we had with our pepper-jelly glazed pork tenderloin and spinach salad with warm bacon dressing yesterday.

Black-eyed pea salsa

2 15.5-ounce cans black-eyed peas

2/3 cup red onion, diced

2/3 cup yellow onion, diced

¼ cup cilantro, minced

1 serrano chile, minced with seeds and veins removed

¾ dashes hot sauce

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Salt and pepper to taste

Drain and rinse the black-eyed peas. Add the remaining ingredients and mix thoroughly. Let sit for about 30 minutes at room temperature for the flavors to meld.