Black-Eyed Pea Salsa
Makes 6 cups
3 (15.8-ounce) cans black-eyed peas
1 (10-ounce) can diced tomatoes and green chilies
1 small onion, finely chopped
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1. In a large bowl, combine first 8 ingredients. Toss gently with olive oil. Serve with pita chips.
