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Black-Eyed Pea Salsa Recipe

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This recipe for Black-Eyed Pea Salsa, by , is from The Mitchell/Mays Family Cookbook, 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:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 cup frozen yellow corn kernels
1 can (15 ounces) black-eyed peas
2 cloves fresh garlic
1/2 cup loosely packed fresh cilantro leaves (touch stems removed)
Juice from 1/2 fresh lime
1 can (14 ounces) Mexican-Style Stewed Tomatoes
1 bunch scallions (for 1/2 cup chopped)
Tortilla chips for serving

Directions:
Directions:
Place the still-frozen corn in a colander. Add the peas and rinse both well with cool water until the corn begins to defrost. Drain well. Shake well to remove excess water, and place the peas and corn in a 2-quart mixing bowl.

Peel and garlic. Turn on blender and drop the garlic onto the moving blade. Process until finely chopped. Add the cilantro and pulse to chop fine. Squeeze the juice from the lime half into the blender. Add the tomatoes and pulse two or three times. Do not overprocess. Pour this mixture over the peas and corn in the mixing bowl.

Rinse and thinly slice the scallions (use enough white and tender green tops to make 1/2 cup), add to the bowl and stir well to mix. Transfer the salsa to a serving bowl and serve with tortilla chips. Keeps refrigerated for up to 3 days. Makes 3 cups.

Note: I typically use Del Monte Mexican-style stewed tomatoes. If you choose another brand, make sure it is equal in weight.

 

 

 

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