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.
![Plated photograph of black-eyed peas with salsa verde and crispy pork Plated photograph of black-eyed peas with salsa verde and crispy pork](https://paprikastudios.com/wp-content/uploads/2021/12/DSC_1726.jpg)
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.