Cowboy Salsa
Makes: 10 to 12 appetizers or 6 salad servings
2 tablespoons (30 mL) red wine vinegar
1 1/2 to 2 teaspoons (7.5 to 10 mL) REDDS Hot Sauce
1 1/2 teaspoons (7.5 mL) salad oil [I use olive] 1 clove garlic, minced
1/8 teaspoon (1 mL) pepper [sheesh, grind pepper on it until it tastes good] 1 firm-ripe avocado
1 can (15 oz. or 1/2 kg) black-eyed peas
1 can (11 oz. or 300 g) corn kernels
2/3 cup (160 mL) thinly sliced green cilantro
1/2 pound (220 g) Roma tomatoes, coarsely chopped [also good with tomatillos] salt
[typically I also add a can of pitted black olives and a tablespoon of cumin] 1 bag (6 oz. or 170 g) tortilla chips [I buy a lot more] or 2 cups (480 mL)
thinly sliced cabbage
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel,
pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix
gently to coat.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and
tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture
with chips as an appetizer, or add cabbage and mix to make a salad.

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