| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | servings | ||
INGREDIENTS
| 4 | cn | (15 oz) black-eyed peas |
| 2 | md | Tomatoes; chopped |
| 4 | Green onions; chopped, (whites only) | |
| 2 | Cloves garlic; minced | |
| 1 | Green pepper; chopped | |
| 2 | Jalapeno peppers; chopped | |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Cilantro; chopped |
| 1 | Bottle Italian salad dressing |
INSTRUCTIONS
Toss it all together and marinate for at least 2 hours and up to 3 days. Serve as a dip with tortilla chips. (One variation calls for canned hominy in place of some of the peas) Obviously, the amounts are flexible depending upon tastes. For example, our onions are never 1/2 cup in size, a bunch of cilantro is always bigger than 1/2 a cup, and who's ever bought just 4 green onion?. Maybe that's why we usually make a double recipe.....? Posted to bbq-digest by Sherman Watkins <[email protected]> on May 7, 1999, converted by MM_Buster v2.0l.
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