New Year's Eve Caviar

[Rebel SS]

Thought I'd share this here, guys.....my "Minnesota Caviar", as opposed to all the "Texas Caviar" recipes. Story behind this started back in 2008, when the guys at work got into a Texas caviar war...who's is the best, etc. One guys wife said hers was the best anywhere, and it was danged good. But, I thought it was lacking a few things, as there are a lot of different recipes out there for this addictive stuff. So, after some of the guys challenged me to come up with one, I fiddled around a lot to come up with a good one.  Anywho, we all decided to have a "caviar challenge", and have all the wives and some of the guys vote for the best one on our New Years Eve party. Mine won. 
So, here it is. Enjoy! This stuff is about as addictive as crack, once ya get started. 


                   Mark’s Minnesota Caviar

1 can black eyed peas, rinsed & drained
1 can black beans, rinsed & drained
½ can (or small can) shoepeg corn, drained
1 large green pepper, chopped
1 large red pepper, chopped
1 large purple onion, chopped
1 Jalapeno, seeded and chopped
1 10 oz can of Rotel Tomatoes with Chiles, drained

Combine all veggies in a large bowl, pour ½ to ¾ cup of light oil over veggies.
(Canola, Wesson, etc)

Vinegar mix:

½ cup red wine vinegar
½ cup of white vinegar
½ cup sugar, mix and heat until sugar is completely dissolved. Let cool to room temp.

Add to vinegar mix:

½ tsp Chipotle chile powder
1 tsp salt ¾ tsp cumin
½ tsp cilantro
½ tsp garlic powder
½ tsp fresh cracked black pepper
1 tsp green Tabasco sauce
Stir in well.

Pour Vinegar mix over veggies, stir, and refrigerate at least 6-8 hours.
Serve with Tostitos scoops. Best eaten by second day or so.

(best to guard yer bowl of it) 




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[LPS]

Man does that look great..

[Rebel SS]

Good for ya, too. All veggies and spices. Keep ya regular.