First order of business: I told a few very special people that I would post the recipe for delicious, fresh, and all together amazing homemade fresh Salsa. I learned to make this from my roommate Kristen, who learned it from her previous room mate, who is rumored to have learned it from mouth of Martha Stewart herself. I later saw a super cute recipe notecard for the almost same exact stuff in Becca's super de duper cute recipe cards, so I'll post that for you and note the variations I made.
(Isn't that the cutest little card you've ever seen?? And she has dozens of them! Dozens! Check out The Renfroe Scoop for more of her amazing recipes, stories, and opinions. If you want. I don't wannna be pushy.)
You can use 2 cans of Rotel in place of fresh tomatoes, and leave out the onion entirely if it makes you sick. Its really up to you, dear. I drain all of the ingredients, 'cause I don't like it too runny, and I've never used black eyed peas before. I use way more cilantro...I really love cilantro. And I've been known to use lemon juice from concentrate. And leave out the avocado if you don't have any on hand. Do whatever you want and everyone will love it. Promise. Eat it with chips, in tortillas, or just...you know...plain. I won't judge you.