Southwest Confetti Salsa

Introducing southwest confetti salsa, pass the tortilla chips PLEASE! This salsa is packed with a delicious blend of veggies (mostly fresh, some canned) and FLAVOR. Avocados, sweet white corn, and black eyed peas are the stars in this salsa show. This salsa is simple to make: a chop-and-chill recipe. If you choose to make this recipe with fresh white corn instead of canned corn, one additional step is added. Keep reading to see how I made it!

Drain and rinse your can of black eyed peas and set aside. Drain and rinse your cans of corn and set aside. If you use fresh ears of corn instead of canned corn (which I did), you will need to blanch your corn in boiling water for 2-3 minutes. New to blanching? Click this link for a how to. Rinse your blanched corn in cold water or plunge it in an ice bath before draining it to stop the cooking process. Cut the kernels off the cob once the corn is cooled, and place the kernels in a bowl to set aside.

Meanwhile, you’ll need to get to chopping. Chop 3 Roma tomatoes, your red onion, 2 avocados, and sweet red pepper pieces (I used Mancini’s).

In a large bowl, combine your black eyed peas, corn, chopped tomatoes, red onion, and avocados, and chopped red pepper. Use a juicer or your hands to squeeze the juice from three limes onto your vegetables. Pour in your red wine vinegar, olive oil, red pepper flakes, dried oregano, kosher salt, and ground black pepper. Stir until all ingredients are combined. Cover and chill for at least 5 hours.

Serve this salsa with tortilla chips or fritos scoops! I like many brands of tortilla chips, but I'm currently loving Tortiyahs (tortilla chips should be their own food group, right?) This salsa recipe makes a LOT of salsa (about 12 cups), so grab a mason jar and share the goodness with your friends and family!

Southwest confetti salsa is perfect with chips, as a salad topping, or on top chicken, shrimp, or fish tacos. This is an easy appetizer to make, so check out the full recipe below and give it a try! I hope you enjoy this recipe as much as I do!! 

-XOXO-

Sally

Southwest Confetti Salsa Recipe 

Ingredients:

3 ears of white corn or 2 15oz cans of white corn drained and rinsed

3 Roma tomatoes

1 red onion

2 avocados

1/4 cup of chopped sweet red pepper (such as Mancini’s)

15.5 oz can of black eyed peas, drained and rinsed

Juice of 3 limes

2/3 cup red wine vinegar

1/4 cup of olive oil

1.5 tsp red pepper flakes  

1.5 tsp dried oregano

1/2 tsp of kosher salt

1/4 tsp ground black pepper

Drain and rinse your can of black eyed peas and set aside. Drain and rinse your cans of corn and set aside. If you use fresh ears of corn instead of canned corn (which I did), you will need to blanch your corn in boiling water for 2-3 minutes. Rinse your blanched corn in cold water or plunge it in an ice bath before draining it to stop the cooking process. Cut the kernels off the cob once the corn is cooled, and place the kernels in large bowl, set aside.

Meanwhile, you’ll need to get to chopping. Chop 3 Roma tomatoes, your red onion, and avocados, and red pepper. 

In a large bowl, combine your drained and rinsed black eyed peas and corn along with your chopped tomatoes, red onion, avocados, and sweet red pepper. Use a juicer or your hands to squeeze the juice from three limes onto your vegetables. Pour in your red wine vinegar, olive oil, red pepper flakes, dried oregano, kosher salt, and ground black pepper. Stir until all ingredients are combined. Cover and chill for at least 5 hours.