Black Eyed Pea Salsa
Save money on this Black Eyed Pea Salsa by preparing your own black-eyed peas. The leftovers make delicious Hoppin John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.
1 (14-ounce) can black-eyed peas
1 (15-ounce) can hominy
2 medium tomatoes
2 cloves garlic
1 medium green bell pepper
1 small onion
4 green onions
1 cup preapared picante sauce
1/4 cup fresh parsley or cilantro
Pour black-eyed peas and hominy into a colander. Rinse with water. Drain well.
Chop tomatoes. Place tomatoes in a clean kitchen towel; gently press out excess liquid. Chop garlic, bell pepper and onion. Slice green onions.
Combine black-eyed peas, hominy, tomatoes, garlic, bell pepper, onion, green onions and picante sauce in a medium bowl; mix well. Cover; chill until serving time.
When ready to serve, add parsley. Stir well. Serve dip with tortilla chips.
Black Eyed Pea Salsa tip: A miniature food processor (1 1/2-cup capacity) makes instant work of chopping small amounts of green onions, parsley and other herbs. Its so efficient and easy that its well worth the modest price.