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2 cups very ripe tomatoes, chopped and seeded 1 (15-ounce) can black-eyed peas, washed and drained 1 1/3 cups chopped green pepper 1/2 cup chopped green onions 2 tablespoons fresh lime juice 2 jalapeno peppers, seeded and chopped 2 garlic cloves, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 cup chopped fresh cilantro Tortilla chips Combine all ingredients, except chips, in a large non-metallic bowl. Let stand at least 2 hours or refrigerate overnight. Serve with chips. Yield: 4 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |