Super Easy and Spicy Black Eyed Pea and Corn Salsa

Ingredients

• 1 (15 ounce) can jalapeno black-eyed peas, drained
• 1 (14 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons curry powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the drained black-eyed peas and drained whole kernel corn into a medium saucepan.

2. Add the undrained diced tomatoes with green chiles, the light brown sugar, ground cumin, and curry powder, and stir to combine.

3. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

4. Simmer uncovered for about 10 minutes, stirring now and then, until the liquid has thickened slightly and the flavors have blended.

5. Taste and adjust the seasoning if needed, then transfer to a bowl.

6. Serve warm or let cool and chill before serving as a salsa with chips.