BLACK-EYED PEA SALSA

This appetizer is often called Texas Caviar. I really don't have a recipe for this, but when I serve it I'm often asked for the recipe. So I'll write the basics. Actually that is a good way to cook. Learn the basic ingredients of any recipe and go from there. One of my favorite cooking shows on Food Network was 'Jamie at Home' with Jamie Oliver. He uses a knob of butter and handful of something else. If you practice measuring with your hand, such as how a teaspoon of salt looks and feels in the palm of your hand, you will never have to measure salt in a teaspoon again. Baking is a case where measuring is required, at least for me, but for most recipes, taste is the way to go.

This is a great Super Bowl dish.

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Black-Eyed Pea Salsa

1 large bag (about 4 cups) frozen black-eyed peas or purple hull peas

1 to 2 jalapeno peppers, seeded and chopped

1 clove garlic minced

cumin to taste ( try 1 to 1/2 teaspoon)

Olive oil

Lemon or lime juice

Salt to taste

Tomatoes, seeded and chopped

1 bunch of green onions, chopped

Cilantro

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Cook peas according to package directions (don't over cook). Drain .

Mix together, peppers, garlic, cumin, olive oil, lemon or lime juice, and salt.

Add to peas and blend.

Add tomatoes, green onions, cilantro and more salt, oil and/or lemon or lime juice to taste.

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Optional additions:

Black olives, sliced, chopped avocados and cooked fresh or frozen corn.

Serve at room temperature or chilled with corn chips or serve as a salad on lettuce.