"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tennessee Salsa Recipe

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This recipe for Tennessee Salsa, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Heller
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans black-eyed peas, rinsed and drained
1 bottle Zesty Italian salad dressing
1 small green bell pepper, chopped small
1 small sweet onion, chopped small
1 jalapeņo pepper, chopped small
3 oz. jar pimento
clove of minced fresh garlic

Directions:
Directions:
Combine all ingredients. Pour entire bottle of dressing on the mixture and marinate overnight in refrigerator. Drain dressing off before serving with slotted spoon.

Number Of Servings:
Number Of Servings:
Makes about 3 cups
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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