Fresh black-eyed peas and tasso from Jacob’s Andouille cooked in pork broth, mirliton salse verde, and crispy wild hog. Prepared and photographed for The Boil Advisory.
Black-Eyed Peas with Mirliton Salsa Verde
Fresh black-eyed peas and tasso from Jacob’s Andouille cooked in pork broth, mirliton salse verde, and crispy wild hog. Prepared and photographed for The Boil Advisory.