Hello girls! Since our last meeting, I promised to post the salsa I kept raving about! Well, I made it again this weekend and it is a must in the appetizer category!
Black Eyed Pea Salsa
2 cans black eyed peas (rinsed and drained)
1 can shoe peg corn (drained)
1 can rotel ( your choice)
1 can diced tomatoes (drained)
1 bunch green onions (chopped)
1 green pepper (chopped)
2 cloves garlic (minced)
1 package Seasons Zesty Italian dressing (make according to directions on package using red wine vinegar)
Marinate overnight!
***I eliminated one can of black eyed peas and used hot rotel. It has a really good and intense heat to it.*****
Posted by: Jessica Cietek
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment