Tex Mex Black-Eyed Pea Salsa

Always in the kitchen Connie's Note:

Not really liking any bean or pea dish, but wanting to serve the blackeye peas for good luck on New Years, I came up with the recipe. Everyone loved it. Hubbys card players are going to have it at the next game. The cilantro really gives it the flavor, so try not to leave it out. Cooking time is refrigeration time.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4-6

Yield: 3.0 cups

• 1 (15 ounce) can of seasoned black-eyed peas
• 1 tablespoon diced jalapeno pepper (fresh or jar)
• ¼ cup diced red pepper (I used roasted red peppers in a jar)
• ¼ cup chopped green onion
• 1 teaspoon minced garlic
• ¼ teaspoon cumin
• ¼ teaspoon black pepper
• 1 teaspoon lime juice
• 2 tablespoons chopped fresh cilantro
• 2⁄3; cup chunky salsa

Directions:

1. Drain blackeye peas in a colander. Combine the peas with all othe other ingredients. Mix gently. Cover and refrigerate 2 to 4 hours. Stir before serving. Serve with tortilla chips, vegetables or crackers.