2 cups very ripe tomatoes, chopped and seeded
1 (15-ounce) can black-eyed peas, washed and
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
Combine all ingredients, except chips, in a large non-metallic
bowl. Let stand at least 2 hours or refrigerate overnight. Serve
Yield: 4 cups.
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