I called in the troops (my mom) who just so happened to be with one of her troops (my Auntie Judy). They came up with this great salsa. I don't know where they got it (such as a magazine, book or if they made it up). It is really easy, the ingredients aren't full of "eye of newt" (nothing wrong with "eye of newt," but not easily found locally..heehee) and I think really yummy. It also can be customized to how hot (spicy) you like your salsa. I have changed it up a few times playing with the salsa (using all hot vs. the blend) and the jalepeno a few times...I like it hot (as in throw in the seeds and use the hotter salsa)!
I kept it "straight" for the party...and everyone seemed to like it. Some were like me and wanted it to have more kick or heat. Others thought it was perfect because it wasn't spicy. I have served this a few other times, but mostly I find myself making it for my own dinner more than anything! Good protein in them there beans, just have to be careful with the chips! :-)
One caution for you, that I learned the really hard way...once you cut the jalepeno, please wash your hands well. It is really incredibly painful to have jalepeno juices in your eyeballs...trust me on this one. No...really...wash well, twice.
The Finished Product
Recipe: Auntie Judy's Black Eyed Pea Salsa
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed, drained
1 (11 ounce) can white shoepeg corn, drained
1 1/3 cups mild salsa
1 cup medium hot salsa
3/4 cup green pepper, chopped
1/2 cup green onion, chopped
1 (4 1/4 ounce) can olives, chopped, drained
1 jalapeno pepper, chopped, seeded
1 packet Italian salad dressing mix (dry)
1 teaspoon ground cumin
1 teaspoon garlic powder
Mix together and serve wtih tortilla chips. I prefer Tostitos Scoops. Again, be creative...spice it up, or keep it mild.
Enjoy with love,