Fresh Salsa! (Razorback) - Veanne Elg found

1 (15oz) can crushed tomatoes
2 cloves garlic, minced (I used 3 large)
2 (14oz) cans blackeye peas, drained
1 green pepper, chopped (you can use red, yellow or orange)
1 (14oz) can hominy, drained
2 medium tomatoes, chopped
1-2 jalapeno peppers, finely chopped
4 green onions, chopped
½ c. onion, chopped (I used a whole onion)
½ c. fresh parsley, chopped
salt to taste
(I used Italian flat leave parsley)
1 8 oz. bottle Italian salad dressing (I used Ken's Steakhouse Lite Northern Italian)

Pour salad dressing in a bowl. Add fresh ingredients first, then canned ingredients. Refrigerate 2 hours or overnight. Serve with tortilla chips.

Note: I think you could also make this with lemon or lime juice instead of the Italian dressing.

(And Brooke insists that if you use lime juice that you also use cilantro instead of parsley!)