Black Eyed Pea Salsa
Black Eyed Pea Salsa
1 pkg. frozen black eyed peas
2 cans Southern Home diced tomatoes
1 cup fresh cilantro
1 Jalapeno pepper, minced
2 Tbsp. minced garlic
1 small can Sothern Home corn niblets
1 small can black olive slices
1/2 cup Colavita olive oil
1 cup Alessi balsamic vinegar
Juice from 4 limes
Salt and pepper to taste
Tabasco sauce if desired
Cook peas per package directions. Combine drained peas and all other ingredients in a large sealable bowl. Toss to blend flavors. Add Tabasco to desired taste. Chill at least 3 hours, mixing occasionally. Serve with corn chips.
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