Bob's Row Salsa

Bob's Row Salsa

The origin of this recipe was "Cowboy Caviar". If you find a recipe for that, you'll see that it has been changed and enhanced.

2 cans of GOYA Blackeye Peas, rinsed and drained

2 green bell peppers, diced

1 red bell pepper, diced

1 yellow bell bell pepper, diced

1 orange pepper, diced

1 red onion, diced

1 cucumber, peeled, seeded and diced

5 plum tomatoes, diced

1 bunch of green onions, diced fine

5 cloves garlic, minced

1 box (10 oz. or so) of SWEET yellow corn thawed but not cooked

1 bunch of cilantro chopped fine

2 Jalapeno peppers (more or less),seeded (or not) & minced

1 teaspoon cumin

1/2 teaspoon freshly ground black pepper

1 teaspoon ground red chili pepper powder / cayenne

1/2 to 3/4 cup olive oil

1/2 cup or to taste of lime juice

kosher salt to taste

Mix all together and season to taste. Eat with corn chips.

Note 1 - the source recipes of Cowboy Caviar had diced avocado. Since this is a HUGE batch, I omitted it as the avocado would get mushy in our fridge. If you like avocado, try it.

Note 2 - in one of the source recipes, the author said they liked mixing Cowboy Caviar with thinly sliced cabbage for a nice salad. This with some fresh avocado sounds terrific. I'd add a bit more olive oil and lime juice and let stand for 10 minutes before eating.