Jalapeno peppers; seeded and chopped, about 2 tablespoons* (up to 2)
2
Cloves garlic;, minced
1/2
ts
Cumin seed;, crushed
1
cn
(16-oz) black-eyed peas; rinsed and, drained
1
Green onion; sliced, (2 tablespoons)
1
ts
Snipped fresh cilantro
1/4
ts
Salt
2
md
Tomatoes; cut into thin wedges
INSTRUCTIONS
In a medium skillet heat oil; cook squash, peppers, garlic and cumin,
uncovered, for 8 minutes or till squash is tender, stirring occasionally.
Remove from heat; let cool. Combine squash mixture with peas, green onion,
cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with
chilled squash mixture before serving. Makes 4 side-dish servings. Typed by
Ethel Snyder <essie49@juno.com> Date: Sept. 21, 1997
NOTES : *Note: Because hot peppers contain oils that can burn eyes, lips
and sensitive skin, wear plastic gloves while preparing and be sure to wash
hands thoroughly afterward.
Recipe by: Better Homes and Gardens magazine -- May 1997
Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on
Sep 21, 1997
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