1 15-oz can black eyed peas, drained and rinsed
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt
In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.
Makes 2 cups.
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