Chips and salsa are always a crowd pleaser, especially when it’s fresh. Try this salsa that is a unique combo of sweet, tangy and spicy.
Try using celery or plantain chips if you really want to mix things up!
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
1 bunch of green onions
1 small can shoepeg corn
1 can black-eyed peas
1 can (3 1⁄2 ounce) diced jalapenos
2-4 Roma tomatoes
1⁄3 cup Catalina dressing
1⁄3 cup zesty Italian dressing
Cilantro to taste
Directions (Put all ingredients into a large mixing bowl):
Pit all bell peppers, then cut lengthwise into julienne strips. Turn the sections so they run front-to-back, parallel to your knife. Then dice the strips.
Dice roma tomatoes.
Open and drain can of shoepeg corn. Next, open, drain and rinse the can of black eyed peas.
Add 1⁄3 cup Catalina dressing, 1⁄3 cup zesty Italian dressing.
Mix together and add cilantro to taste. Let sit for two hours, enjoy!