"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

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Black-Eyed Pea Salsa Recipe

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This recipe for Black-Eyed Pea Salsa, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jackie Karabasz
Category:
Category:
Ingredients:  
Ingredients:  
3 15.8-oz cans black-eyed peas
1 10-oz can diced tomatoes w/grn chilies
1 small onion finely chopped
1 jalapeno pepper, seeded and minced
2 cloves minced garlic
1 cup chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
1 Tbs olive oil
Directions:
Directions:
Combine first 8 ingredients, toss gently w/olive oil. Serve w/pita chips or tortilla chips
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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