Black-Eyed Pea "Salsa"

My good friend Leslie in Tennessee gets credit for the original version of this one. I figure all the recipes are "mine" in the end because I change it up enough. The rule is if it differs by at least 15%, it's "new".

We're excited to be going to a friend's house for a BBQ this afternoon. It's a "bring something to share" party, and this is one of my dishes for today. It's quick, easy (NO cooking, actually) and a crowd pleasing appetizer. Ladies and gentlemen...start your can openers!

2 Cans of Black-Eyed Peas
1 Can of Field Peas (northern friends, good luck finding these! I'm pretty sure it's a southern thing)
1 can of Shoe peg corn
Vinegar (I suggest the red wine variety)
Tabasco
Dry Mustard
Cilantro
Lime Juice
Salt

Find your pretty serving dish that's conducive to dipping. Open cans. Drain contents of cans. Dump contents of cans in bowl. Chop up some fresh cilantro (about 3 TBS chopped) add it to the bowl. Add about 1 1/2 C of vinegar. Add the juice of one lime (TIP: stick that lime in the microwave for a minute before juicing- it makes it juicer!) Add about 1/8 tsp of the dry mustard. Add salt and Tabasco to taste. Stir to combine all ingredients. Let sit in the refrigerator for at least 3 hours before serving. Overnight is even better. Serve with tortilla chips. You may want to add more or less vinegar depending on your particular taste.

For those of you who know me well, you understand how I cook. For those who don't know me that well...I apologize for the vague measurements. I don't use measuring cups or spoons unless I am baking (which I rarely do...too precise!!)

P.S. don't forget to take out the trash! It's full of empty cans!!!