A special shout out to my Aunt Nola – who brings this amazing salsa to family functions. I got the recipe from her and made it today for our small group’s football party. So awesome. Serve with “scoops” style chips — you’ll want big bowl chips to scoop up all the goodness in this stuff! Nola’s original recipe calls for a can of black eyed peas with jalapeños, but since I couldn’t find those at the grocery store, I did regular black eyed peas and added in some fire roasted chiles.
1/4 cup Red Wine Vinegar
1 ½ teaspoon Tabasco hot pepper sauce
2 Tablespoons Olive Oil
2 Cloves Garlic, crushed
3/4 teaspoon Salt
1 teaspoon Cumin
Pepper to taste
1/2 pound Roma Tomatoes, diced
1 ripe Avocado, peeled, pitted, and diced
2/3 cup sliced Green Onions
2/3 cup chopped Fresh Cilantro
15 ounce can Black Eyed Peas, drained
11 ounce can Shoepeg Corn (or sweet white corn), drained
1/3 c diced fire roasted green chiles
Combine all ingredients in a large bowl. Refrigerate until ready to serve.