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Black Eyed Peas Salsa Recipe

Updated on January 14, 2011

Black-eyed peas add great flavor to this awesome spicy salsa recipe. This low fat salsa is a breeze to make, and is sure to please any crowd. This recipe only takes about 15 minutes to prepare! To bring out the full flavor, you should chill your salsa in the refrigerator overnight, so be sure to prepare this recipe ahead of time.

Ingredients (makes 1 pint)

  • 1 can (15 oz. size) black eyed peas
  • 2 Habanero peppers; seeded and chopped 
  • 1/4 cup chopped sweet pepper
  • 2 green onions; sliced
  • 2 tbsp vegetable oil
  • 2 tbsp cider vinegar
  • 2 minced cloves of garlic
  • 1/4 tsp black pepper
  • corn chips, tortilla chips, and/or crackers for dipping



  1. Rinse and drain the kidney beans.
  2. In a medium sized bowl combine the peas, habanero pepper, sweet pepper, green onions, vegetable oil, cider vinegar, garlic, and black pepper.
  3. Refrigerate overnight (covered). 
  4. Serve this delicious Spicy Black-Eyed Peas Salsa with corn chips, tortilla chips, and/or crackers as desired.


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    • profile image

      The Tomato Gardener 6 years ago

      I made this salsa yesterday, and it was outstanding! Everyone loved it. Next time I'll make a great big batch and jar some for later.

    • Stump Parrish profile image

      Stump Parrish 7 years ago from Don't have a clue, I'm lost.

      I'm a big fan of Texas Caviar and most forms of salsa.

      Two hab's to 15oz peas is gonna throw some heat around unless you remove the seeds and membrane, lol.

      You can substitute black beans for the peas and I would add the juice of one lime in place of the vinegar in either one.

      This also works quite well as a partial filling for quesadillas, shrimp, chicken or pork works well, just add some diced roma tomatoes, (drained and seeded) and some chili roasted corn (pan roast fresh corn kernels, butter and cayenne pepper till slightly browned) along with your fav shredded cheese.