Makes:
9 cups
Total Time:
45 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 2 tomatillos
- 6 Roma tomatoes
- 2 jalapenos
- 1 green pepper
- 2 cans white corn (hominy), drained & rinsed
- 2 cans black eyed peas, drained & rinsed
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp. each of salt, pepper, & garlic salt
make it
Chop all the vegetables into small pieces. The smaller the chunks, the smoother the salsa will be. (If you want really chunky salsa, don't cut them too small!)
Put everything into a large bowl & stir to mix it all together.
It's ok to eat at room temperature, but you can chill, too, for at least an hour to serve cold.
Notes
I usually make this as stated in the recipe, but once in a while I'll throw 1/2 of the mixture into a food processor & pulse it a few times to break up a few of the chunks & then mix both parts together. It doesn't look as "pretty" this way, but I like the flavor just as well!
You can normally find all of the ingredients at your local Super Wal-Mart, otherwise, some grocery stores also carry the tomatillos (the only thing I sometimes have a problem finding in my area).
