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2 cans black eyed peas, drained 2 lg. tomatoes, chopped 2 rings jalapeno pepper, chopped 2 tsp. lemon juice 2 tsp. lime juice 1 cup celery, chopped 1 cup green pepper, chopped 1 red onion, chopped 2 tbsp. vinegar 1 clove garlic, finely minced, or dash of garlic seasoning Touch of oregano 1 can tomato juice Combine, tomato juice, oregano, garlic, vinegar, lemon and lime juice and jalapeno peppers in saucepan. Heat, thicken with a little cornstarch in cold water, if desired. Pour over peas, tomatoes, celery, onions and pepper. Refrigerate and let stand to blend at least 1 hour before serving. Serve with chips or fat free crackers. | |
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recipe reviews #178549
Deborah Judon (Mississippi) says:
can this Recipe be canned like other Salsa?
#178578
Cooks.com replies:
Hi Deborah,
Because this recipe doesn't contain a high percentage of salt, vinegar, lemon, lime, etc., and it contains peas, celery, and peppers, which are low acid vegetables, it would need to be either frozen or processed in a pressure cooker for 20 minutes (pints). Your grandmother may have processed it in a boiling water bath for 45 minutes, but this is no longer recommended.
Also, when canning, leaving out the cornstarch (you may use Clear-Jel instead.)
Hope this helps!
-- CM
Because this recipe doesn't contain a high percentage of salt, vinegar, lemon, lime, etc., and it contains peas, celery, and peppers, which are low acid vegetables, it would need to be either frozen or processed in a pressure cooker for 20 minutes (pints). Your grandmother may have processed it in a boiling water bath for 45 minutes, but this is no longer recommended.
Also, when canning, leaving out the cornstarch (you may use Clear-Jel instead.)
Hope this helps!
-- CM
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