Joe

SALSA
2 cans black eyed peas, drained
2 lg. tomatoes, chopped
2 rings jalapeno pepper, chopped
2 tsp. lemon juice
2 tsp. lime juice
1 c. celery, chopped
1 c. green pepper, chopped
1 red onion, chopped
2 tbsp. vinegar
1 clove garlic, finely minced, or dash of garlic seasoning
Touch of oregano
1 can tomato juice
Combine, tomato juice, oregano, garlic, vinegar, lemon and lime juice and jalapeno peppers in saucepan. Heat, thicken with a little cornstarch in cold water, if desired. Pour over peas, tomatoes, celery, onions and pepper. Refrigerate and let stand to blend at least 1 hour before serving. Serve with chips or fat free crackers.

PEACH SALSA
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.