Addicting Sweet and Sour Salsa

Submitted by michellebhm

"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."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 411.06 g can black-eyed peas, drained and rinsed
• 311.84 g can white shoepeg corn, drained
• 113.39 g jar pimientos, drained and chopped (or buy diced already)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 medium yellow onion, chopped
• 177.44 ml sugar
• 118.29 ml apple cider vinegar
• 118.29 ml vegetable oil (I use a tad less)
• 14.79 ml tiger sauce (this is what makes the sauce so good- found by hot sauce and BBQ sauces)

directions

1. Chop peppers and onion (I use smaller dice) and combine with black eyed peas, shoepeg corn and pimientos.
2. Whisk together sugar, apple cider vinegar, veg. oil and tiger sauce.
3. Mix all ingredients together- Cover, Marinate and chill for a couple of hours!(or more depending on taste).
4. Enjoy! :).

Reviews

[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]