Blackeyed pea-tomato salsa
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Onion; chopped |
| ½ | cup | Canadian bacon; chopped |
| 2 | Cloves garlic; minced | |
| ¼ | teaspoon | Cumin powder |
| ¼ | teaspoon | Ground pepper |
| 1 | can | (15-oz) blackeyed peas; canned; drained |
| 1 | can | (14.5-oz) tomatoes; canned, undrained; chopped |
| ⅓ | cup | Fresh cilantro; chopped |
| 1 | tablespoon | Jalapeno; minced |
Directions
From: smiler@... (Scott Miller) Date: Sat, 20 Apr 1996 00:17:13 Recipe By: Cooking Light Magazine Nov/Dec 1994 1. Spray a large skillet with the cooking spray and saute the onion, Canadian bacon, and garlic for 5 minutes.
2. Stir in the cumin, pepper, peas, and tomatos and bring mixture to a boil.
3. Remove from heat, add remaining ingredients, and chill for 1 to 8 hours before serving.
NOTES : Best served at room temperature. Serve with Italian bread or tortilla chips. Serving size listed in magazine is ¼ cup MC-RECIPE@...
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