Cowboy Caviar

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.

Garden Salsa

5 Tomatoes
1/4 Onion, chopped
3 Spoonfuls Green Chili Pepper, chopped
1-2 Cloves Garlic, minced
2-3 Spoonfuls Cilantro, chopped
Salt

All ingredients can be more or less to your taste.
Blend together in food processor (or chop) to desired consistency.

This recipe came from Ellen's Brother-in-Law and Sister-in-Law in Colorado. I made this with all kinds of veggies straight out of the garden this year & it was delicious!!!

Tomato Salsa with Avocado and Onion

2 Tomatoes
1/2 Red Onion, chopped
1/4 Avocado, cubed
1 Green Chile Pepper, seeded & chopped
2 T Chopped Parsley
1 T Red Wine Vinegar
1 t Grated Lime Peel
1 t Lime Juice
1/4 t Ground Cumin

In a large serving bowl, combine all ingredients. Let stand at least 15 minutes before serving.

*All ingredients can be to taste. I always use more avocado than it calls for - experiment & enjoy!