Black-Eyed Pea and Pepper Salsa

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2 cans black eyed peas, rinsed and drained
2 red or green peppers, diced
1 (11 1/2 oz) jar medium salsa
3 tablespoons onions, minced
4 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon minced jalapeno chilies

   


Combine all ingredients and refrigerate for 2 hours or overnight.

Serve with corn chips or tortillas.



Note: I’ve been real lazy before and just combined a jar of salsa, the black eyed peas, pepper and onion together and I thought it tasted fine. You could use one of those tiny cans of minced green chilies instead of the jalapenos.



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