YEEE-HHAAA! A taste of Texas.
- 1 1/2 cup cooked black-eyed peas
- 1 1/2 cup chunky salsa (hot, medium or mild)
- 1/4 cup wine vinegar (haven’t tried the balsamic in this one yet)
- Â reshly ground pepper
- 1 tsp cilantro or parsley (dried — can use fresh)
Mix ingredients in medium bowl. Cover and refrigerate at least overnight- 2 or 3 days is best for flavor.
Serve with tortilla chips.
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