Southern Black Eyed Pea Caviar Recipes

SOUTHERN CAVIAR

Steps:

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

GULLAH CAVIAR

Steps:

• Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

SOUTHERN BLACK EYED PEA CAVIAR

Steps:

• Finely chop the red pepper and onion. Seed and finely chop the jalopena.
• Drain the cans of blackened peas and corn. Do not drain the rotel tomatoes. Mix all of the ingredients together with the italian dressing. It is best to make this a few hours or a day before so the flavors marry.
• Serve this with tortillia corn scoops. You and your guests will enjoy this simple and delicious recipe.

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.

DIXIE CAVIAR

Steps:

• Combine first 9 ingredients in a large zip-top plastic frezzer bag. Seal bag, and chill for 24 hours. Drain.
• Spoon into a serving bowl and top with sour cream. Serve with tortilla chips.

LULU'S LOWER ALABAMA CAVIAR

Steps:

• Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
• Marinate for 12 to 24 hours before serving.
• Serve with crackers or tortilla chips.

SOUTHERN COWBOY CAVIAR

Steps:

• Mix all of the ingredients except the chips.
• Refrigerate.
• Serve with chips.