There is really no story to this recipe.

Full disclosure. I have been very preoccupied with many different things, so I haven’t been doing a lot of cooking lately. My life has had many changes in it over the last six months, maybe even longer. I used to enjoy cooking and now it seems to be more of a chore than anything.

I knew I needed to do something for my article this week. I do my article every other week. I’m sure you’ve all noticed that. I was honestly going to just let this week go without doing anything. Cooking has always been a way that I show my love and creativity. It’s also very therapeutic to me as well.

After feeling sorry for myself for about a day and half, I got my cookbooks out and started looking through them and found several recipes that I have prepared many times and none of them seem to speak to me. I thought about what this weekend is: Labor Day weekend. This is a time for folks to spend their last summer weekend at the beach, the lake, at an amusement park, at a ball field, wherever you like to have fun.

I thought, now I want to share something that you could take to any of these events. Now, I wouldn’t recommend taking this to an amusement park, but I guess if you were packing a picnic to avoid those outrageous prices it would work. I also think that it would be excellent for a tailgate party.

I went to the grocery store and purchased all the ingredients and put on some of my favorite music and Sassy (that’s my sweet dog of 15 years that keeps me from going crazy) and I went to chopping and singing and before we knew it, ta da! We had this salsa. It really is that simple.

I tasted it, and it wasn’t bad at all. I had several corn chips with it and added a little sour cream and it was just right as rain.

I do hope you’ll try this Black-Eyed Pea Salsa. It’s simple, inexpensive and takes very little time to put together.

I do promise to do better for my next article. Just keeping it real!

As always, sending you best wishes from my stove to yours. Happy cooking!

Black-Eyed Pea Salsa

2 (15 1/2-ounce) can black-eyed peas, rinsed and drained

1 (10-ounce) can diced tomatoes with green chilies, drained

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped yellow bell pepper

1/2 cup chopped green onion

1 small Jalapeno pepper, seeded and minced

3 tablespoons minced fresh cilantro

2 tablespoons frozen limeade concentrate, thawed

1 tablespoon olive oil

1 teaspoon salt

Mix all ingredients together in a large bowl. Cover and refrigerate. Serve with tortilla chips or corn chips.

This salsa will keep for about three days.

Tony Hall lives in Roanoke Rapids and enjoys everything about food, especially homegrown vegetables, free-range chicken and anything organic. His cooking skills have been evolving for many years, from culinary school to all kinds of cooking classes. He grows his own herbs and vegetables and makes all kinds of jams and preserves, as well as all kinds of home canning. Contact him at