Blackeyed Pea-Tomato Salsa
- Vegetable cooking spray
- 1 c Onion; chopped
- 1/2 c Canadian bacon; chopped
- 2 Cloves garlic; minced
- 1/4 ts Cumin powder
- 1/4 ts Ground pepper
- 1 cn (15-oz) blackeyed peas;
- -canned; drained
- 1 cn (14.5-oz) tomatoes; canned,
- -undrained; chopped
- 1/3 c Fresh cilantro; chopped
- 1 tb Jalapeno; minced
From: smiler@gnn.com (Scott Miller)
Date: Sat, 20 Apr 1996 00:17:13
Recipe By: Cooking Light Magazine Nov/Dec 1994
1. Spray a large skillet with the cooking spray and saute the onion,
Canadian bacon, and garlic for 5 minutes.
2. Stir in the cumin, pepper, peas, and tomatos and bring mixture to a
boil.
3. Remove from heat, add remaining ingredients, and chill for 1 to 8 hours
before serving.
NOTES : Best served at room temperature. Serve with Italian bread or
tortilla chips. Serving size listed in magazine is 1/4 cup
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #51
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Sat, 20 Apr 1996 00:17:13
Recipe By: Cooking Light Magazine Nov/Dec 1994
1. Spray a large skillet with the cooking spray and saute the onion,
Canadian bacon, and garlic for 5 minutes.
2. Stir in the cumin, pepper, peas, and tomatos and bring mixture to a
boil.
3. Remove from heat, add remaining ingredients, and chill for 1 to 8 hours
before serving.
NOTES : Best served at room temperature. Serve with Italian bread or
tortilla chips. Serving size listed in magazine is 1/4 cup
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #51
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
