After reading this post, I was inspired to reveal my absolutely fantabulous recipe for the best salsa in the world. I know my Chevy's-loving sister would disagree. But my recipe isn't really a classic salsa. It's so much more than salsa, so they don't really belong the the same category. But I can tell you this: If you make this salsa, you WILL be the most sought-after guest at every party for the next two years. People will DIE for you to come, if only so you'll bring your salsa. And even if you know it's for your salsa and not your personality, at least you got invited, right? So here goes. Actually, I have a comment first. I don't really like salsa that much. It's OK. Doesn't really thrill me. Probably because I don't like tomatoes that much and I don't like onions. So my salsa is the perfect cure for that because it is easy on the tomatoes and only has green onions. Ok, now here goes for real:
Arianne's Vegetable Salsa
1 can white shoepeg corn, drained (it's a little can in the canned corn aisle)
1 can black-eyed peas, drained (black-eyed peas smell like dirt, have you noticed? I'm not selling you on the black-eyed peas, am I?)
1 packet Good Seasons Italian Dressing Mix, made as directed (needs vinegar and oil)
3 TBS chopped green onion
3 roma tomatoes, chopped fine
3 large or 5 small ripe avocados, peeled and chopped. Buy whichever are most ripe or on sale.
Add all vegetables together and pour the Italian dressing over the top. Mix well. Cover & chill until serving. SERVE WITH "SCOOPS" TORTILLA CHIPS. You're going to want to pile as much salsa onto each chip as possible.
Oh, and write the recipe down on little index cards before you go to your party. Because I have never made this salsa that I didn't have half a dozen people ask me for the recipe.
p.s. To avoid entrapment, legal issues, grand theft charges, or plagearism...one of those....I have to mention that I got this recipe from my sister in law Nicki, but I'm just going to pretend it's mine so I'll be more famous. You don't mind, do you, Nicki?