Recipe by Chez Michelle
I went to my nephews graduation party. I had one bite of this salsa and had to track down the person that brought it. She was nice enough to email it to me. YUM!! It looks beautiful in a jar with nice ribbon for Hostess gift! Great for BBQ's (great over grilled chicken). Great with Tortilla chips. I have not taken this recipe anywhere with out having a recipe request- Chef Note: I like to chop vegies and keep them in a ziploc bag and put together with the juice a couple hours prior to event- I like crisper vegies. Other family members prefer the vegies to be marinated longer - So it is really just a matter of taste.
Top Review by Sydney Mike
Your recipe most definitely makes for a very nice tasting salsa, one that I'll be happy to include as part of my winter holiday gift baskets! I would, however, cut back the tiger sauce to 3/4 of a tablespoon, but that's just my own preference showing: I'm not great on HOT-HOT! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]
- 1 (14 1/2 ounce) can black-eyed peas, drained and rinsed
- 1 (11 ounce) can white shoepeg corn, drained
- 1 (4 ounce) jar pimientos, drained and chopped (or buy diced already)
- 1 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1⁄2 orange bell pepper, chopped
- 1 medium yellow onion, chopped
- 3⁄4 cup sugar
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup vegetable oil (I use a tad less)
- 1 tablespoon tiger sauce (this is what makes the sauce so good- found by hot sauce and BBQ sauces)
Directions See How It's Made
- Chop peppers and onion (I use smaller dice) and combine with black eyed peas, shoepeg corn and pimientos.
- Whisk together sugar, apple cider vinegar, veg. oil and tiger sauce.
- Mix all ingredients together- Cover, Marinate and chill for a couple of hours!(or more depending on taste).
- Enjoy! :).