KXII - Recipes - Recipes

1 (16-ounce) can black-eyed peas
1 (8 ounce) jar picante sauce
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup sliced green onion
2 tablespoons finely chopped seeded jalapenos
1-2 tablespoons snipped fresh cilantro
1 1/2 teaspoons sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cumin

Directions
Rinse and drain peas. Combine peas with remaining ingredients in bowl and mix well. Chill, covered, for 4 to 24 hours. serve with tortilla chips and/or assorted crackers. Yield: 15 servings.