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.

Ingredients

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

Tortilla chips

Directions

1. Pour black-eyed peas and hominy into a colander. Rinse with water. Drain well.

2. Chop tomatoes. Place tomatoes in a clean kitchen towel; gently press out excess liquid. Chop garlic, bell pepper and onion. Slice green onions.

3. 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.

4. When ready to serve, add parsley. Stir well. Serve dip with tortilla chips.