July 28, 2010

Cowboy Salsa

3 T red wine vinegar
1 1/2 to 2 t hot sauce
1 1/2 t salad oil or EVOO
1 clove garlic minced {more if you prefer}
Freshly ground pepper {to your tasting}
2 firm, ripe avocados
1 can {15 oz} black-eyed peas
1 can {11 oz} corn
1 can black beans
2/3 C thinly sliced cilantro {to taste}
1/2 lb roma tomatoes, coursely chopped
1-2 bags tortilla chips

In a large bowl mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocadoes into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse the peas and corn. Add peas, corn, cilantro, and tomatoes to the avocado and mix to coat. Add salt to taste. Serve with chips.
Note: diced jalepeno and diced bell peppers are also good in this.

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