Here is a fun little fact. This salsa was the first recipe I posted on this blog, back in September of 2010. I knew nothing about food photography, and I didn't even really know how to talk about food. I remember getting everything set up to take pictures and thinking it was such an ordeal. And then my photos looked like crap! Could I really enjoy this food blogging thing?
Almost two years later, I can answer that question with a definite YES. This blog has been an incredible source of comfort for me over the past couple years. It has been one of the consistently enjoyable parts of my life throughout heart surgeries, anxiety, a major jerk boss, job loss and financial worry. Thank goodness for this little place of comfort of mine!
I have been making this salsa a lot lately, so I figured I would update the photos. Then I figured I would just write a whole new post! Here's to comfort and progress and yummy food!
Chop 1 green bell pepper, 2 medium tomatoes and 1 red onion.
If you enjoy spice, dice 2-4 jalapeno peppers. Honestly, you guys, when I add 2 jalapeno peppers to this salsa, I can hardly notice even a hint of spice. I have had non-spice-loving friends confirm that.
Throw everything into a large bowl.
Add to the bowl:
One 15-oz. can blackeye peas, drained
One 15-oz. can black beans, rinsed and drained
One 15-oz. can whole kernel corn, drained
8 oz. Italian-style dressing
Garlic salt, to taste
Salt & pepper, to taste
Mix it all together! Mmmmm! Getting hungry yet?
Cover and refrigerate until ready to serve. I highly recommend letting this sit in the refrigerator overnight, or for a minimum of 6 hours.
This salsa is not only delicious beyond words, it is also versatile. We eat it with chips and crackers, of course, but I also love to put it into wraps (with or without meat) along with some fresh spinach. When we have a bowl of this in our fridge it does not last long because Dan and I literally pour it over everything we eat!