7 plum tomatoes, seeded and chopped
1 bunch green onions, thinly sliced
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
3 T. cilantro, chopped
1 can black-eyed peas, rinsed and drained
3 T. lime juice
1/2 t. salt
1/2 t. ground cumin
2 t. olive oil
Stir together all ingredients in a large bowl. Cover and chill at least 30 minutes. Serve with tortilla chips.
Yield: 4 cups, about 16 servings. For a large party, you’ll want to double the recipe.