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Tomatillo Black Eyed Pea Salsa 3 February, 2016 | Vegan, Dairy Free, Gluten-Free, Paleo, Vegetarian, Organic, Appetizers & Sides

This salsa has a fresh flavor that really highlights the tomatillos. It's delicious on chips but also gives great crunch and freshness to baked dishes.

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  • 2 cups tomatillo sauce
  • 6 Tablespoons sweet corn, fresh or frozen
  • 1 package Melissa’s Steamed Ready to Eat Black Eyed Peas, rinsed and drained
  • 2 cloves garlic, peeled
  • 1 can chipotle Chile in adobo sauce
  • 1 jalapeño pepper, finely minced
  • 1 small white onion, peeled and chopped
  • 1 cup bell peppers, chopped


In a bowl, mix the tomatillo sauce, sweet corn, and the rinsed black eyed peas. Chop and peel garlic with the chipotles; add to the bowl.  Add remaining ingredients to the bowl; combine well. Allow to sit to marinate for at least 20 minutes prior to serving.  Refrigerate any leftovers. 

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