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Louisiana Caviar Recipe

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This recipe for Louisiana Caviar, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
1 large jar hot picante sauce
2 cans black-eyed peas, drained
1 can hominy or sweet corn, drained
4 green onions, white part only, chopped
1 white onion, diced
1/2 bell pepper, diced
2 fresh tomatoes, diced
1/2 cup fresh cilantro, finely chopped
5 jalapeno peppers, seeded and chopped
2 tablespoons ground cumin
2 tablespoons cracked black pepper
1 tablespoon salt
1 tablespoon sugar
Dash of All Things Southern Hot Sauce

Directions:
Directions:
Mix all ingredients together and refrigerate for about 24 hours. This allows the flavors to get to know one another. Serve with crispy tortilla chips. If you have a family of cheese lovers, you might want to sprinkle some sharp cheese across it first, we do.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Recipe from “Suck Your Stomach In & Put Some Color On! What Southern Mamas Tell Their Daughters That the Rest of Y’all Should Know Too” Shellie Rushing Tomlinson, Host of All Things Southern

 

 

 

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