Ingredients

1 15 oz. can black eyed peas

2 ripe red tomatoes

1 celery stalk, finely diced

1/4 cup minced red onion

1 small jalapeno pepper, seeded and minced

2 tbsp. minced fresh cilantro (optional)

1/2 tbsp. apple cider vinegar

2 tsp. olive oil

1/4 tsp. cumin

salt

tabasco sauce

tortilla chips

Directions

Place black eyed peas in a sieve and rinse well under cold water. Shake to get rid of excess water and place in a mixing bowl.

Core tomatoes. Cut them in half crosswise and squeeze gently over the sink to extract seeds. Finely chop tomatoes and add to bowl with peas.

Stir in remaining ingredients. Season to taste. Cover and refrigerate up to one day.

Serve in a bowl with tortilla chips.