This is the best salsa I have ever had. I was seriously eating it by the spoonful! I'm not a big salsa fan unless they are "sweet" salsas - like mango, pineapple, and peach - because I don't care for spicy things, but this recipe was absolutely perfect. It was sweet, bursting with flavor, and just a little bit spicy. If you prefer spicy salsa, then you can just add more jalapenos! It's that easy. The amount of flavor in this salsa is just amazing. To bite into that creaminess of the avocado, the bite of the pepper, the sweetness of the mango, and - of course - the garlic and cilantro were to die for. It's nothing like store bought salsa, which is ketchupy and gross. This salsa is swimming with chunks of sweet mango (the mango was definitely my favorite part) and tossed with creamy avocado, tomato and cilantro. It's incredibly refreshing. The blend of flavors was magnificant. I made this salsa for my daddy for Father's Day, since he's always begging me to make him a salsa, and I'm so happy I finally did! I served this with steak fahitas (but I recommend serving this over white fish or fish tacos) and my whole family gobbled so much of this up even before the fajitas were ready.
You can find the best salsa recipe ever here.
I made this salsa for New Years as one of our "lucky" dishes (since black eyed peas are known to have good luck) and it turned out fabulous! My dad was constantly bugging me to make him salsa because he loves it, and he gobbled this up. I love this salsa because it's very healthy and refreshing...not to mention incredibly flavorful. If I made it again, the only thing I might do is add avocado. I would have added it to the salsa when I first made it, but my mom doesn't like avocado (she's crazy). I served these with blue, whole grain tortilla chips and my family and I all agree it's way better than any store-bought salsa we've ever had.
Ingredients:
- 1 cup canned black-eyed peas
- 1 cup canned black beans, rinsed and drained
- 1 cup whole kernel corn, drained
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup diced jalapeno peppers
- 1 cup diced tomatoes, drained
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons finely chopped, fresh cilantro
- 1/2 garlic clove, minced
- 1/4 teaspoon garlic salt
- pepper to taste
Directions:
- In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with lemon juice, lime juice, olive oil, cilantro, garlic clove, and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
