Mississippi Tippah County Caviar for a Crowd
- Ready In:
- 2hrs
- Ingredients:
- 16
- Yields:
-
4-5 quarts
- Serves:
- 30
ingredients
- 4 -5 lbs purple hull peas, fresh frozen (Bird's Eye)
- 1 cup pimiento, drained or 1 cup diced fresh pimiento
- 1⁄2 medium yellow bell pepper, seeded & diced
- 1⁄2 medium orange bell pepper, seeded & diced
- 1⁄2 medium red bell pepper, seeded & diced
- 8 scallions, chopped
- 4 -5 jalapeno peppers, seeded & diced (membranes also removed if lower heat is desired)
- 1 medium red onion, chopped (optional)
- 1 cup canola oil
- 1 cup white distilled vinegar
- 1⁄2 cup red wine vinegar
- 1⁄2 cup red wine (optional, but do not increase the RW Vinegar)
- 1⁄2 teaspoon garlic powder, to taste up to 1 t
- 1⁄2 teaspoon salt, to taste up to 1 t
- 1⁄2 teaspoon ground black pepper, to taste up to 1 t
- 1 tablespoon hot sauce, favorite of choice, up to 1 1/2 T
directions
- In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
- Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
- In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
- Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
- Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
- Note: Prep time does not include chilling time.
- If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.
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RECIPE SUBMITTED BY
grantg
United States