Wednesday, April 28, 2010

Southern Caviar

I first tried this at a friends house, several years ago--she served it as an appetizer and I looked at it and thought, oh mercy, what on earth am I about to eat? But it was so good! Thanks Jenny for introducing me to Southern Caviar! Jenny is the wife of our home-builder, Eric, who is part owner in Fabian Construction. They did a marvelous job on our house and we love it! No, this is not a paid advertisement for Fabian Construction, although......that might not be such a bad idea! ha!

Okay, back to the food.

I know you are going to look at the ingredients and say "well, I don't eat this or I don't eat that"..but trust me. Just try it. You'll like it. And let's face it. Everything tastes better with Fritos!

I am pretty certain Jenny-girl got this recipe from Paula Deen.....and I stole it from Jenny, so technically she's the thief, not me! HA!

Don't knock it til' you try it! Start with some of this.....

Southern Caviar:

Two (2) 15oz. cans black-eyed peas, drained
One (1) 15oz. can whole kernel corn, drained
One (1) 10oz. can Ro-Tel tomatoes
2 cups chopped red bell pepper (I don't use 2 cups and I don't use red, I use green)
1/2 cup chopped fresh jalapeno peppers (NO WAY! TOO HOT FOR ME!)
1/2 cup chopped onion (I use red, but you can use yellow)
One (1) 8oz. bottle Italian salad dressing (I use almost 16 oz and I use Zesty Italian)
One (1) 4-oz. jar chopped pimentos, drained (I don't use a whole jar)

Mix all of this together and stir gently. Keep in refrigerator and serve with corn chips. It will keep for up to 2 weeks (but it never lasts that long in my house).

And you'll end up with this.....face it girls. You might not like it, but it sure is pretty! And I'm all about "pretty" food!