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home > recipes > sauces and condiments > cowboy salsa
from Yardley, PA Prep and cook time: About 30 minutes Makes: 10 to 12 appetizers or 6 salad servings 2 tablespoons (30 mL) red wine vinegar 1 1/2 to 2 teaspoons (7.5 to 10 mL) hot sauce 1 1/2 teaspoons (7.5 mL) salad oil [I use olive] 1 clove garlic, minced 1/8 teaspoon (1 mL) pepper [sheesh, grind pepper on it until it tastes good] 1 firm-ripe avocado 1 can (15 oz. or 1/2 kg) black-eyed peas 1 can (11 oz. or 300 g) corn kernels 2/3 cup (160 mL) thinly sliced green cilantro 1/2 pound (220 g) Roma tomatoes, coarsely chopped [also good with tomatillos] salt [typically I also add a can of pitted black olives and a tablespoon of cumin] 1 bag (6 oz. or 170 g) tortilla chips [I buy a lot more] or 2 cups (480 mL) thinly sliced cabbage In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

Cowboy Salsa


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list all recipes by DAVE (405)


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(posted October 26, 2002)

from Yardley, PA

Prep and cook time: About 30 minutes

Makes: 10 to 12 appetizers or 6 salad servings

2 tablespoons (30 mL)
red wine vinegar
1 1/2 to 2 teaspoons (7.5 to 10 mL)
hot sauce
1 1/2 teaspoons (7.5 mL) salad oil [I use
olive]
1
clove garlic, minced
1/8 teaspoon (1 mL) pepper [sheesh,
grind pepper on it until it tastes good]
1
firm-ripe avocado
1 can (15 oz. or 1/2 kg) black-eyed peas
1 can (11 oz. or 300
g) corn kernels
2/3 cup (160 mL) thinly sliced
green cilantro
1/2 pound (220
g) Roma tomatoes, coarsely chopped [also good with tomatillos]
salt
[typically I also add a can of pitted black olives and a tablespoon of
cumin]
1 bag (6 oz. or 170
g) tortilla chips [I buy a lot more] or 2 cups (480 mL) thinly sliced cabbage

In a large bowl, mix
vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.



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