While looking for an "official" recipe for Mississippi Caviar, I discovered that this little appetizer goes by many names...most DO have something to do with being "Southern," so I am including it in my Traditional Southern Foods thing I have going on Wednesdays this year. Whether you call it Redneck Caviar, Georgia Caviar, Southern Caviar, or Mississippi Caviar, it is a super easy appetizer rarely leaves left-overs.
Ingredients
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 large red bell pepper, seeded and finely chopped
1 large banana pepper, seeded and finely chopped
1 large jalapeño, seeded and finely chopped (optional)
1 cup finely chopped red onion
2 garlic cloves, minced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 large red bell pepper, seeded and finely chopped
1 large banana pepper, seeded and finely chopped
1 large jalapeño, seeded and finely chopped (optional)
1 cup finely chopped red onion
2 garlic cloves, minced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Directions
Combine all the ingredients in a medium bowl and toss to coat. Chill for at least 2 hours before serving with tortilla chips or pita chips.
If you don't cook with peppers much, here's a general rule of thumb:
the smaller the pepper the spicier it will be.
While the large banana pepper may seem intimidating, it’s got a mild tangy taste that won’t pack much heat. Jalapeno on the other hand can range from mild to spectacularly hot. Always use gloves when handling jalapenos and be sure to taste the pepper before adding with abandon.
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