I thank my sister Vasthi for cooking Gandules en Escabeche (Pickled green pigeon peas). Since then, I love it! Here is my version of it.

Ingredients

• 1 –14 oz. bag frozen Goya pigeon peas, boiled till well cooked with a garlic clove, oil & salt.
• 1 TBSP extra virgin olive oil
• 1 white onion, peeled, finely chopped
• 1/4 cup fresh cilantro, washed, chopped
• 1/2 cup sliced garlic jalapeño stuffed green olives,
• 3/4 cup Chi-Chi’s medium thick & chunky salsa
• 1- 4 oz. jar Goya sliced pimiento, chopped
• Salt to taste

Procedure

• Sautee onions, cilantro and olives in oil.
• Add all other ingredients.
• Cook on low heat about 15 min.

Serve with white rice. This can be a main dish all on its own. It is totally delicious. Goes well with avocado and a green salad.