Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Black-Eyed Pea Salsa

Servings: 6

2 15 ounce cans black-eyed peas, drained
1 10 ounce can tomatoes and green chiles, such as Ro-tel
1 bunch green onions, white and green parts, thinly sliced
1 lime, juiced
Kosher salt and freshly ground black pepper to taste
tortilla chips

Combine black-eyed peas with tomatoes and chiles, green onions and lime juice. Season to taste with kosher salt and black pepper. Serve with tortilla chips.


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