South Georgia Caviar Recipe By Paula Deen

SOUTH GEORGIA " CAVIAR"

Steps:

• Combine all of the ingredients in a large bowl and stir gently.
• Refrigerate mixture overnight.
• Serve with corn chips.

SOUTH GEORGIA "CAVIAR"

Steps:

• Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

SOUTHERN REDNECK CAVIAR

Steps:

• Mix all ingredients together.
• Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
• Serve with Tostitos Scoops or whatever chips you prefer.

GEORGIA CAVIAR

Steps:

• Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
• Drain black-eyed peas. Cover with Italian-style salad dressing.
• In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

SOUTHERN CAVIAR

Steps:

• Combine all ingredients and mix well.
• It can be made up to 24 hours in advance and kept in the fridge.

PAULA DEEN'S SOUTHERN CAVIAR RECIPE - (4.2/5)

Steps:

• In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.

GEORGIA CAVIAR

Steps:

• In a small pot, heat the sugar and vinegar. Once the sugar dissolves, remove from the heat and add the oil. Mix well.
• In a bowl, mix the black-eyed peas, corn, green bell peppers, onions and red bell peppers and toss with the dressing. Place in the fridge until ready to eat.