Appetizers · Cooking

Lizzy’s Cowboy Salsa

Is there someone in your life who seems perpetually stuck at a certain age? Until recently, I’ve always thought of my baby sister as the age she was when I left home. In my mind she just kind of stopped growing up. Probably because I didn’t see her every day, I got involved in my own life etcetera. Lately however, I’ve realized what an incredibly grown up, level-headed and mature woman she is. She impresses me beyond words. I’m blown away by her strength and integrity. She’s just awesome. A small part of her overall accomplishments in life is the fact that she’s become a wonderful cook. She makes delicious things and hosts great parties. One of the items I always look forward eating at her soirées is this cowboy salsa. I recently requested the recipe from her so I could indulge in it at home as well. It’s packed with delicious veggies, a little kick and tremendously addictive flavor. Oh, and it’s served with Fritos  – who doesn’t love those?

A great thing about this salsa is that you make it the night before, the flavors blend together nicely and then its all ready for you to wow your friends with at party time. It is perfect for watching a game or just hanging out playing games. I have another cowboy salsa recipe that I love, but because it has avocados and tomatoes in it – winter time isn’t great for making it. Since Lizzy’s salsa features canned veggies, it’s perfect the entire year.

Get your cans ready. Drain and rinse.

Chop up an onion, bell pepper & some celery.

Dump it all in a bowl together.

Give it a stir.

I always love recipes that combine water and oil. Whoever said the two don’t mix was apparently NOT a cook. Hello? Salad dressing anyone? Same here. Some wet ingredients including water and oil come to a boil. And mix quite nicely.

Then become a hot tub for your bowl of veggies. Mingle babies. Get down with your bad selves.

These veggies are slow movers, they need all night to really get to know each other. When ready to serve, drain and pair with some big scoop Fritos. Ah-mazing.

I’d suggest a double batch if you’ll have more than 4 people over. This stuff goes quickly.

Lizzy’s Cowboy Salsa

15 ounce can black-eyed peas
15 ounce can pinto beans w/jalapeno peppers
11 ounce can shoepeg corn
2 ounce jar pimentos, drained and chopped
1 C chopped onion (about 1 medium onion)
1 C chopped celery (about three stalks)
1 bell pepper – whatever color you’d like, chopped

1 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon water
3/4 C cider vinegar
1/2 C oil
1 C sugar

Drain and rinse corn, black-eyed peas and beans. Mix together in a large bowl with the pimentos, bell pepper, onion and celery.

In a small saucepan over medium high heat, combine the remaining ingredients and bring to a boil. Remove from heat and pour over veggies.

Marinate (covered) overnight, then drain off liquid and serve with large scoop Fritos.


6 thoughts on “Lizzy’s Cowboy Salsa

    1. The way I make it, not spicy at all. I use mild pinto/jalapeno beans. If you want more heat, get the hot pinto/jalapeno beans.

  1. Lizzy brought this to our house…I could eat it as just a meal. It was so good, even without the chips. I highly reccommend this, for any party. definitely double batch; the more the better. I don’t like spicey food, this wasn’t spicey at all.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s