"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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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 help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jackie Karabasz
Added: Thursday, March 31, 2005
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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