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Wednesday, December 10, 2008

Black-Eye Pea Salsa... Southern-Style!

We've been making this for several years now. It's fairly inexpensive, quick, and tastes just great.



3 cans Mexican-style diced tomatoes (drained)

2 cans Black-eye Peas (drained)

1 small can green chiles (drained)

1/2 small onion, diced

1 Jalapeno, veined, seeded, and diced.

1 lime



Place all ingredients in a large plastic or glass bowl (NOT METAL!), Squeeze lime over mixture. Mix well, cover, and allow to sit overnight in refrigerator until ready to serve with chips.



As an alternative to black-eye peas, use black beans instead.

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