Reviewed: Jan. 1, 2009

Made this for New Year's Day and it was wonderful! We thought it was just right - I used two jalapenos but removed all seeds and most of the ribs... For our family - the heat was just right. A keeper - Thanks!

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Ga.Mom

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 29, 2008

This i an excellent party 'salsa'. I've made this a few times and loved it everytime. I do add a little more salt.

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sbbjlb

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Reviewed: Dec. 25, 2008

I made this for a Christmas Eve gathering and it was such a hit!! Everyone loved it. I made it EXACTLY as written and served with Tostitos Scoops. Deliscious!!!! We really liked the black eyed peas, try them even if you think you won't like them.

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TracyD

Cooking Level: Expert

Home Town: Chillicothe, Ohio, USA

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Reviewed: Nov. 8, 2008

I had to make this recipe for a dinner group. It ended up being enough for our dinner party as well as another small party the next night and I still had left overs! My husband talks about it often. I used evoo because it was all I had. I served it with tortilla chips. I did drain out a little of the liquid because there seemed to be too much, but I think it would have been just as good with it all. I am definitely going to make again and again. It's a refreshing change to regular salsa.

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Sydkidinla

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Reviewed: Oct. 16, 2008

Oh my gosh. This is soooo good! I used canned black beans instead of black-eyed, fresh tomatoes, and I added a lot of corn. It was delicious! I made 1/2 batch and it was gone within the hour. Very healthy too. This will be a regular item at our house.

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 12, 2008

This is soooo good (and pretty good for you if you eat it with tortilla chips and not Fritos)! Of course, it tastes best with Fritos but you can make it healthy if you want. Fantastic recipe! This one is definitely a family favorite.

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Lindsay Ingham

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 29, 2008

This was a surprise hit at my last family party. I had an uncle in town who is vegan, so I tried to find something extra I could make for him to enjoy besides salad! My in-laws who are usually very resistant to trying anything new and different devoured it, and were asking for the recipe. Mine was a little on the blander side because I only used 1 jalapeno, and removed all the seeds and ribs because I didn't want it to be too spicy. So I had to re-season it with some salt, pepper, and garlic powder after it was refrigerated. So, just like the recipe states - taste and adjust the seasoning to your liking. I would make this again!

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Susan U.

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Sep. 27, 2008

This was very good. I used green onions instead of yellow and added a chopped habenero for some heat. Great with chips or alone.

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stickmodee

Cooking Level: Intermediate

Home Town: Homestead, Pennsylvania, USA

Living In: Natrona Heights, Pennsylvania, USA

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Reviewed: Sep. 16, 2008

Really good and easy to make, I do recommend chilling it for a few hours before you serve.

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PENTRAXX

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Reviewed: Jun. 26, 2008

This is an excellent recipe except I added a can rotel original tomatoes, instead of plain tomatoes and fresh garlic. Very tasty, mahalo for sharing!

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Mindy

Cooking Level: Expert

Home Town: Kekaha, Hawaii, USA

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Reviewed: Jun. 11, 2008

My husband loved it. Asked me to make it again. Change a couple things for our taste. Black beans instead of black eyed peas and no jalapenos. Still great. Definitely make again

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karkar

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 20, 2008

This was awesome and I will definately make again. Word of caution: WHEN CHOPPING THE JALEPENO PEPPER, WEAR GLOVES!!! I had some weird reaction and my hands burned like they were on fire for about 6 hours. It was horrible!

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mbaudean

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Reviewed: May 6, 2008

This is always a hit at parties because it's light and easy to eat. I serve w/ Tostitos scoops. It makes it easy for people to walk by and grab a bite without spilling it off the chip. The only change I make is black beans for the black-eyed because of preferred taste.

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dra

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

I loved this! I had never had it before but it was delish. I had about a half can of black beans and added that as well, and used some red onion for the onion in the recipe. Great on tortilla chips and as the filling in lettuce wraps.

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Rosie

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Reviewed: Jan. 28, 2008

VERY YUMMY! Perfect for a football party

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kimnrog

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 25, 2008

This was a great side dish. Tasted great, was pretty to look at and quick to make.

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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

DELICIOUS!!!!

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TheO's

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Reviewed: Jan. 1, 2008

This is a great recipe to sneak in those black eyed peas for New Year's good luck. Served with corn chips, tortilla chips and cracked pepper and olive oil crackers, it was well received. Couldn't find my red wine vinegar so I used apple cider vinegar instead. Didn't seem to matter. This one I will definitely make again.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Nov. 20, 2007

I have made this recipe for the office staff that I work with and they all love it. Everyone has asked for the recipe!! All of the flavors and textures are perfect together.

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hepomeme

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Aug. 20, 2007

Complete success! I made this for a party and the bowl was clean by the time I was ready to go home!

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MEMPHISLUVR

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: San Antonio, Texas, USA

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Classic Texas Caviar

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