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Pea Ridge Caviar

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!

Rate this recipe 4.1/5 (14 Votes)


  • 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



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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Chef Tips and Tricks

VIDEO: Easy Carb-Free Pepper Toast


  • Pepper
  • Shrimp (already cooked)
  • Tzatzíki 
  • Coriander


Slice pepper and place slices in the toaster

Mix Tzatzíki and shrimp

Spread the mix onto the toasted pepper

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