BARB'S FRESH SALSA

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Barb's Fresh Salsa image

This recipe came from my friend Barb, and it's a little different than any other salsa I've had. It's best made with fresh, vine ripe tomatoes. You can vary the quantities of just about everything, but I usually make it by the recipe, except I add lots more cilantro (I LOVE cilantro). I usually add more jalapeno, too, but we like things spicy. The italian dressing gives it a nice zing, and you can use any variety. I like the zesty. This will keep for several days in the fridge, and it just keeps getting better! Prep time is mostly chilling time.

Provided by anne in apex

Categories     Easy

Time 4h20m

Yield 4 cups

Number Of Ingredients 8

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can white hominy or 1 (15 ounce) can yellow hominy, drained (I prefer yellow)
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup fresh cilantro, chopped
3 medium tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 (8 ounce) bottle Italian dressing

Steps:

  • Mix all ingredients and chill at least four hours before serving.

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