1 can Black Eyed Peas, drained
1 or 2 ears of roasted corn (or you can use frozen)
1 roma tomato, diced (take out the seeds if you like a drier salsa)
1-2Tbl diced canned jalapeños (or diced fresh to taste)
1-2 finely sliced green onions
1 clove garlic, finely minced
zest of half a lime
juice of one lime
1Tbl seasoned rice wine vinegar
1/4 tsp chipotle (or ancho) powder (less if you don’t like spicy!)
1/4 tsp cumin
dash coriander
handful chopped cilantro
1 tsp hot sauce (I use jalapeño or Cholula w/ lime)
salt to taste
sugar to taste (if it’s too acidic, mine usually is)
Mix all the goodness together and let stand either in fridge or on counter for at least 20mins for flavours to marry. Excellent with chips or on tacos. The powdered chiles give a slow burn that’s very nice!