Happy Happy Monday y’all!!! and early Happy Fourth of July!!! This post is from a couple of years ago and is such an easy and delicious recipe, I thought it would be awesome to share with your friends and family tomorrow, so here we go!!! I hope you get to enjoy this delicious salsa, have a fantasticly fun and safe Fourth and thank you so much for stopping by!!! 😀
I bring to y’all today Southern Salsa, also known as Southern Caviar which obviously makes people think of fish eggs, which doesn’t sound appetizing, which makes me call it Southern Salsa…anyways…I have to admit I was super skeptical about this recipe when my mom gave it to me.
Yes there’s some good pieces to the puzzle but I was worried about how they would all come together (vinegar, Tiger Sauce, sugar?!?!) Well, I should have known better than to doubt the recipes my mom gives me because this dip is the bee’s knees.
The sauce and corn make it quite a bit sweeter than I had expected (which is a good thing), but there is also a tangy kick too, and the softness of the black eyed peas and the crunch of the bell pepper and onion makes for one heck of an awesome dip. Just try having one bite of this stuff, this dip is full on addictive. Enjoy y’all!
Start with your black eyed peas…
- 2 Cans of Black Eyed Peas, Drained and Washed.
- 1 Can of White Corn Kernels, Drained.
- 1/4-1/2 of a Vidalia Onion, Chopped.
- 1/2 of a Red Bell Pepper, Diced.
- Salt and Pepper to Taste.
- 1/2 Cup of Granulated Sugar.
- 1/2 Cup of White Vinegar.
- 2 Tablespoons of Tiger Sauce.
- Pour both cans of your black eyed peas into your strainer, thoroughly rinsing them off with water, then place into your bowl.
- Drain your corn and place into your bowl with your black eyed peas.
- Dice up your bell pepper and place into your bowl and mix all of these ingredients together with a spoon.
- Chop your onion into small pieces (or larger if that is your preference), then place into your bowl--you may use more or less onion depending on your tastes.
- In a separate medium sized bowl place your sugar, vinegar and tiger sauce, then whisk these ingredients together until well combined.
- Now pour your sauce onto your salsa, mixing well, then salt and pepper to taste.
- Either serve immediately with chips or cover and place in fridge--the flavors get even better when they sit for an hour or more.