Finely chop the red pepper and onion. Seed and finely chop the jalopena.
Drain the cans of blackened peas and corn. Do not drain the rotel tomatoes. Mix all of the ingredients together with the italian dressing. It is best to make this a few hours or a day before so the flavors marry.
Serve this with tortillia corn scoops.
You and your guests will enjoy this simple and delicious recipe.