Southern Style Salsa

This is a Pampered Chef recipe, it looks a little different because there are no tomatoes in it but it tastes delicious!

Courtney wouldn’t even try it for a long time but now loves it and requested it for her birthday dinner.

1/2 cup chopped green bell pepper (I just use entire pepper)

1/2 cup chopped red bell pepper (ditto)

1 fresh jalapeno pepper, seeded and chopped

1/4 cup sliced green onions (I use entire bunch)

1 tablespoon snipped fresh cilantro (I hate cilantro so I don’t include it)

1 garlic clove, pressed

1 (15 oz) can Southern style pre-seasoned black-eyed peas, drained and rinsed (I can never find the pre-seasoned kind in the grocery store so I just use a can of regular black-eyed peas which will be near the beans not the veggies in the store)

1 cup frozen whole kernel corn, thawed

1/3 cup Italian dressing (I use Kraft Zesty Italian)

1/4 teaspoon hot pepper sauce

large corn chips or tortilla chips (I use those Tostitos Scoops)

Chop all three peppers with Food Chopper.  Slice green onions with Chef’s Knife.  Snip cilantro with Kitchen Shears.  Place peppers, onions and cilantro in Small Batter Bowl.  Press garlic into bowl with Garlic Press.  Add remaining ingredients and mix gently.  Refrigerate 1 – 2 hours to allow flavors to blend.  Serve with chips.

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