One of my family’s favorite snacks is chips and salsa. During the winter we use the mostly canned, quick version called “Oklahoma Caviar”. During the summer when we can use garden tomatoes and jalapeños, the “Fresh Salsa” is weekly treat!
Fresh Salsa
Mix together:
3 large garden tomatoes, peeled and chopped
1 jalapeño, chopped
1/2 Medium white onion, chopped
3 tablespoons cilantro, chopped
2 garlic cloves, minced
2 tablespoons lime juice
Salt and pepper to taste
A Wichita native, Rachel Phillips loves raising her family right here in the heartland. Riding horses, going to the lake, beach vacations, little league sports and church activities is how the Phillips family spends most of its time together.
Serve immediately with tortilla chips. Refrigerate leftovers. Add more jalapeños to increase the heat as you like it!
Oklahoma Caviar
Drain the following and put in large bowl:
1 Can of black beans
1 Can of black eyed peas with jalapeños
1 Can white shoe peg corn
1 Can of diced tomatoes
Add to mixture:
2 Cans of Rotel
1 Medium chopped purple onion
1/2 Cup of green onion
1 Cup of Zesty Italian Dressing
1 tsp of garlic salt
Salt and pepper to taste
Combine all ingredients and serve with tortilla chips. Refrigerate leftovers.
