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