Pea Ridge Caviar

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From the kitchen of Kent and Libby Follette. For 3 years, I was the assistant gallery director at a wonderful pottery and fine art gallery in northern Louisiana. This recipe is from their cookbook, and we served it often during gallery events. One of my favorites!

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Ingredients

  • 1 - 24 ounce jar picante sauce
  • 2 - 16 ounce cans purple hull peas, drained (when not available, substitute black-eyed peas)
  • 1 - 16 ounce can white shoepeg corn, drained
  • 1 cup green bell pepper, chopped
  • 1 cup white onions, chopped
  • 1 cup tomatoes, chopped
  • 1 cup cilantro, finely chopped
  • 1 cup shallots, chopped
  • 1/4 cup jalapeño peppers, chopped
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp ground black pepper
  • 2 Tbsp cumin
  • 1 large bag of tortilla chips for dipping

Preparation

Step 1

Chop bell peppers, onions, tomatoes, cilantro, jalapeño, and shallots. Drain peas and corn. Stir all ingredients together. Chill 1-2 hours.

Step 2

Serve with tortilla chips and enjoy!

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