Cowboy Caviar

Monday already?  Blerg.  Here’s a short and sweet appetizer recipe to start your Monday off nicely.

Cowboy Caviar | Oysters & Pearls

Lots of people call this general type of dip “Cowbow Caviar.”  Some people just call it black eyed pea salsa.  No matter what you call it, it’s absolutely delicious.

I have adapted this recipe from The New Southern Garden Cookbook, which my sweet friend Brittney gave me (thanks Britt, I love it!), but here’s the original recipe, in case you’re interested.

Original Recipe | Oysters & Pearls

Here’s my version:

Cowboy Caviar (adapted from The New Southern Garden Cookbook)

– 1 can whole kernel yellow corn, drained
– 1 can black eyed peas, drained
– 1 can fire roasted diced tomatoes, drained
– 1/2 of a medium Vidalia onion, diced finely
– 1 medium cored and diced red bell pepper
– 2 heaping tablespoons canned mild green chiles
– 2 tablespoons pickled and diced jalapeños
– 1/4 cup red wine vinegar
– 1/4 vegetable oil
– 1 teaspoon worchestershire sauce
– 2 teaspoons Crystal hot sauce
– kosher salt to taste
– freshly ground black pepper, to taste
– cumin, to taste

Mix up everything except the salt, pepper, and cumin.  Taste it.  Then add a little of each spice, tasting as you go until it tastes just right.  You may want to include the hot sauce in the “to taste” category, if you’re like me.  I ended up with a few extra splashes. ;)

Real tasty with some Tostitos scoops!  You’ll want something that gives you the most dip for your dip.  It’s good.

Black Eyed Pea Salsa (Cowboy Caviar) | Oysters & Pearls

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