This is a print preview of "Blackeyed Pea And Tomato Salsa" recipe.

• Click here to print
• or return back to Blackeyed Pea And Tomato Salsa.

Blackeyed Pea And Tomato Salsa Recipe

by Global Cookbook

Ingredients

Vegetable cooking spray 1 c. minced onion 1/2 c. minced lean Canadian-style bacon 2 x Cloves garlic chopped 1/4 tsp grnd cumin

1/4 tsp grnd pepper 15 ounce black-eyed peas (1 can) liquid removed 14 1/2 ounce no-salt-added whole tomatoes (1 can) undrained and minced 1/3 c. chopped fresh cilantro 1 Tbsp. finely minced fresh jalapeno pepper

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium heat till warm. Add in onion and next 2 ingredients; saute/fry 5 min. Stir in cumin and next 3 ingredients; bring to a boil.
2. Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover and refrigerate1 to 8 hrs.
3. Yield: 3-1/2 c. (serving size: 1/4 c.).
4. Serve at room temperature with Italian bread or possibly no-oil tortilla chips.

© 2024 CookEatShare