If I could stay home and create a million different types of starters and appetizers and make a career of it, I would be in heaven. I’m not sure why salsas, picos and finger foods intrigue me, but they do. I just love throwing all kinds of things together for my pita chips and tortillas to take a dip in.
As I’ve told y’all before, I’m an appetizer whore – I could make an entire meal from a couple of appetizers and a cocktail.
Let’s take a look at a few of my favorites – shall we?
So, here’s another addition to my appetizer repertoire. Call it Cowboy Caviar if you want to, but this doesn’t call for corn. I make this all the time, and usually change it up depending on what’s in my pantry. The last batch of this disappeared so quickly I started to make more but realized I was out of black eyed peas, so I used Northern beans which turned out just as good. You could really sub any bean or pea in this depending on your preference, but there’s just something about black eyed peas that make them my favorite to use in this.
Black Eyed Pea Salsa
Serves about 4
1 can black eye peas, rinsed and drained
1 can petite diced tomatoes, rinsed and drained
1/2 large cucumber, diced
1/2 Vidalia onion, diced
Handful cilantro, roughly chopped
2 fresh jalapeno peppers, diced (remove seeds and ribs if you don’t like hot)
1 lime, juiced
Salt, to taste
Toss everything together and refrigerate for at least 2 hours before serving.
Know what I thought about? This stuff would make a great meat-free burrito – stuffed into a flour tortilla with some extra beans and jalapenos, topped with Monterey Jack cheese, black olives and grilled on a panini press.
You would then of course need sour cream. Oh, and some guac.
I think I just went all ADD on you.
After letting this sit in the fridge for a little while, serve with tortilla chips, pita chips, whatever floats your boat.
Happy Sunday All!