This spicy Southern twist on salsa features black-eyed peas and Vidalia onion. It’s full of fresh ingredients, so you know it’s good for you. You can add more jalapeño if you like a spicier spread, or use less if you prefer it milder. This recipe makes a gracious plenty, but it goes quickly! Serve it with Pecan Cheese Crackers, tortilla chips, or pita chips.
- Yield: 12 Servings
- 2 cups cooked black-eyed peas
- 2 cups cooked fresh or frozen and thawed corn kernels
- 2 medium fresh tomatoes, chopped
- 1 medium green bell pepper, chopped
- ½ medium Vidalia or other sweet onion, chopped
- 1 jalapeño pepper, or to taste, seeded and finely chopped
- 1 garlic clove, minced
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried
- 1 teaspoon chopped fresh basil or ½ teaspoon dried
- 2 tablespoons olive oil
- In a large bowl, combine the peas, corn, tomatoes, bell pepper, onion, jalapeño, garlic, oregano, basil, and oil.
- To serve, use a slotted spoon to transfer the mixture to a serving bowl, discarding the excess liquid.