Skip to main content

The Hood Magazine

Sweet Garden Salsa

09/05/2014 11:35AM ● By Hood Magazine

Marinade Ingredients

  • 1 c vegetable oil
  • 1/2 c cider vinegar
  • 1/2 c sugar


Vegetable Mix Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 medium sized onion (I usually use yellow onion)
  • 4 celery stalks
  • 1 can of shoepeg corn
  • 1 can of black-eyed peas
  • 1 can of pinto beans


Marinade Directions

Bring the vegetable oil and vinegar to a boil in a small saucepan. Add sugar and stir until dissolved. Set aside and cool.


Vegetable Directions

Rinse and chop the peppers, onion, and celery. Place in a large bowl. Drain the cans of shoepeg corn, black-eyed peas, and pinto beans, and add to the large bowl.

Mix the cooled marinade with the vegetable mix. Refrigerate for 12-24 hours. Finally, drain the marinade from the vegetable mix, and serve with tortilla chips.

Recipe provided by Amanda Eben