Texan Caviar - Salsa with Black-Eyed Peas

• 4 cans black eye peas, drained (can use frozen but they must be blanched in boiling water for a few minutes)
• 1 medium onion, minced
• 6 medium ripe tomatoes, diced
• 1/2 cup (125 ml) chopped fresh cilantro, roots removed
• 2 or more fresh jalapenos, minced, remove seeds!
• dash red wine vinegar
• dash olive oil
• 1 clove garlic, minced
• salt to taste

1. Mix everything together, this recipe cannot fail!
2. Taste test to determine whether more spices are necessary, or to increase hotness by adding more jalapeno.
3. Chill a minimum of 2 hours.
4. Serve with your favorite chips or use as a normal salsa.

black eye peas, onion, tomatoes, fresh cilantro, fresh jalapenos, red wine vinegar, olive oil, clove garlic, salt

Taken from online-cookbook.com/goto/cook/rpage/0000D2 (may not work)