Recipe by Amy E.
"This is a quick and flavorful salsa, one of the few ways I can think of to use black-eyed peas. Serve it with tortilla chips or pita crisps to make a zesty appetizer."
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1 (15.5 ounce) can
chopped pickled jalapeno peppers
1 (4 ounce) jar
pimento peppers, drained and chopped
1 (8 ounce) jar
mushrooms, drained and diced
salt and pepper to taste
Fabulous! I added about 1/2 a can of corn and reduced olive oil to reduce colories.
Yummy! I didn't have pickled jalapenos, so I used fresh jalapenos and some canned diced green chiles. I added a little garlic powder and white pepper. Cumin would be a good addition too. Thanks :)
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Pea and Jalapeno Salsa
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 25
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