Paula Deen's South Georgia Caviar

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Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
Ingredients

2 (15oz) cans black-eyed peas
1 (15oz) can whole kernel corn
1 (10oz) can diced tomatoes and green chilies (Ro-tel)
2 C red bell pepper, chopped
* ½ C fresh jalapeno peppers, chopped (optional)
½ C red onion, chopped
1 (8oz) bottle Italian dressing
1 (4oz) jar pimentos, chopped

Directions

In a large bowl, combine all ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips (Scoops).
 
Chris,

The only thing I would change if I do it again, which I will, is I would start out with less Italian dressing. Maybe start with about 1/2 of what the recipe calls for and add if you think it needs more.

The dressing does not overpower the "salsa" it's just a little liquidy if that's a word.

This is really a fresh tasting change of pace from regular salsa's. One other thing, I drained all the liquid from the cans prior to adding, you probably assumed that but it's not down there.
 

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