This article appeared in the Winter 2007 issue of Texoma Living!.
-1-10.5 oz. can black-eyed peas, drained
-1-10.5 oz. can diced tomatoes with juice
-2 large fresh jalapeno peppers, seeded and diced
-½ cup red onion, fi nely diced
-3 TBS. fresh cilantro, chopped
-2 TBS. lime juice
-2 TBS. lemon juice
-¼ tsp. garlic powder
-¼ tsp lemon pepper
-¼ tsp. cayenne pepper
-1 tsp. salt
-1 bag blue corn tortilla chips
In a large bowl, mix all ingredients together. Stir thoroughly to incorporate all the spices. Cover and chill for at least 1 hour before serving. This is better made the night before. Be careful! The longer it sets, the hotter it gets! Serve with blue corn tortilla chips.