Nina Gonzales' Pigeon Peas!

There won't be any rating this time, as I know Dr. Husband will eat this dip, and continue eating it until all of it is gone. I can't believe I haven't already told the world about this. It's my go-to bringalaong for pot lucks and parties, is easily adaptable for vegetarians, and is universally beloved by all. First introduced to us by our former colleague Nina Gonzales, I've made a few tweaks of my own. And so here it is!

2 cans pigeon peas (Green Gandules - Mexican aisle at the grocery) 
1/4 cup sweet relish 
3/4 cup olive oil 
1/2 cup vinegar 
2 tblsp. brown sugar 
2 envelopes culantro y anchote (Mexican aisle again) 
1/2 bunch chopped cilantro 
1/2 red or green pepper chopped 
1 medium onion chopped 
2 cloves minced garlic 

Drain and rinse the pigeon peas.  Boil for one minute in one cup chicken or vegetable broth or bouillon. Drain but don't rinse. Add remaining ingredients and chill.  Serve as dip with tortilla chips or as a side relish.