Name: Black-Eyed Pea and Jalapeno Salsa recipe
Ingredients: 1 (15.5 ounce) can black-eyed peas;1 cup chopped pickled jalapeno peppers;1 (4 ounce) jar pimento peppers, drained and chopped;1 (8 ounce) jar mushrooms, drained and diced;½ cup chopped celery;½ cup chopped onion;½ cup olive oil;salt and pepper to taste

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Ingredients

1 (15.5 ounce) can black-eyed peas 1 cup chopped pickled jalapeno peppers 1 (4 ounce) jar pimento peppers, drained and chopped 1 (8 ounce) jar mushrooms, drained and diced ½ cup chopped celery ½ cup chopped onion ½ cup olive oil salt and pepper to taste

Nutrition Info

36.3 calories carbohydrate: 2.3 g cholesterol: : - fat: 2.8 g fiber: 0.7 g protein: 0.7 g saturatedFat: 0.4 g servingSize: - sodium: 115.1 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Directions

Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.

Recipe Yield

40 servings

Recipe Note

This is a quick and flavorful salsa, one of the few ways I can think of to use black-eyed peas. Serve it with tortilla chips or pita crisps to make a zesty appetizer.