Melinda’s Cowboy Caviar (Black-eyed pea salsa)

Name: Melinda's Cowboy Caviar (Black-eyed pea salsa)
Prep time: 20 min
Total time: 50 min
Ingredients: 1 small red onion (diced small); 3 stalks green onions (chopped fine); 1 small red bell pepper (chopped); 2 pods Jalapeño (seeded and chopped fine); 1 pint cherry tomatoes (chopped); 1 clove garlic (minced fine); 3 ounces Melinda's Mango Habanero Pepper Sauce; 4 ounces lime juice; 15 ounces black-eyed peas ( 15 oz can, drained); 15 ounces corn (15 oz can, drained); 1 cup Cliantro; .5 teaspoon ground cumin; .5 teaspoon ground coriander; 1 teaspoon Kosher Salt; 1 teaspoon black pepper; 1 teaspoon Melinda's Red Savina

Melinda’s Cowboy Caviar (Black-eyed pea salsa)

A super bowl of flavor for your game day guests. A great twist on traditional New Year’s Day fare. Can be made with any canned beans.

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Course: Appetizer, Dip and Salsa

Cuisine: Tex Mex

Prep Time: 20

Total Time: 50

Servings: people

Created by: Chef Fig

Ingredients

1 small red onion diced small
3 stalks green onions chopped fine
1 small red bell pepper chopped
2 pods Jalapeño seeded and chopped fine
1 pint cherry tomatoes chopped
1 clove garlic minced fine
3 ounces Melinda’s Mango Habanero Pepper Sauce
4 ounces lime juice
15 ounces black-eyed peas 15 oz can, drained
15 ounces corn 15 oz can, drained
1 cup Cliantro
.5 teaspoon ground cumin
.5 teaspoon ground coriander
1 teaspoon Kosher Salt
1 teaspoon black pepper
1 teaspoon Melinda’s Red Savina

Instructions

Mix all ingredients together in a large bowl with half of the cilantro. Cover and chill in the refrigerator for 45 mins to 2 hours. Add the remaining cilantro when you serve. Serve with a mix of blue and yellow corn chips, plantain chips, yuca chips, and sweet potato chips for that something extra.