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Texan Caviar - Salsa with Black-Eyed Peas
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Barbara Huitt


  • 4 cans black eye peas, drained (can use frozen but they must be blanched in boiling water for a few minutes)
  • 1 medium onion, minced
  • 6 medium ripe tomatoes, diced
  • 1/2 cup (125 ml) chopped fresh cilantro, roots removed
  • 2 or more fresh jalapenos, minced, remove seeds!
  • dash red wine vinegar
  • dash olive oil
  • 1 clove garlic, minced
  • salt to taste
  • Mix everything together, this recipe cannot fail!
  • Taste test to determine whether more spices are necessary, or to increase hotness by adding more jalapeno.
  • Chill a minimum of 2 hours.
  • Serve with your favorite chips or use as a normal salsa.
Barbara Huitt has been a vegetarian for over 20 years and has many unique and delicious recipes to share. This salsa fills you up and has a delicate tangy flavor.

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