Mississippi Hot Caviar Recipes

MISSISSIPPI CAVIAR

Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!

Provided by mailbelle

Categories Sauces

Time 2h15m

Yield 8 cups

Number Of Ingredients 14

Mississippi Caviar image

Steps:

Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
Serve with tortilla chips. Makes about 8 cups.

Nutrition Facts : Calories 282.3, Fat 14.7, SaturatedFat 2.1, Sodium 344.4, Carbohydrate 32.1, Fiber 7.4, Sugar 3.7, Protein 8.3

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
1 lime, juice of
1 teaspoon italian seasoning
1 (2/3 ounce) package Italian salad dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar

MISSISSIPPI TIPPAH COUNTY CAVIAR FOR A CROWD

Not-U-Know-Who's caviar for a crowd... the scale of the recipe found using Black-Eyed Peas if you google looking for an "eatery & café" recipe. There may be a café somewhere using B-E Peas for this "caviar" of the south, but not at the famous chain now come to my home town! This is surprisingly YUMMY and disgustingly healthful... and will be gone if taken to a large gathering covered dish. It is ALMOST addictive to nearly everyone who tries it. For all I know, folks in Mississippi might make this using Black-Eyed peas from a can... if so & this is desirable, use the googled recipe.

Provided by grantg

Categories Onions

Time 2h

Yield 4-5 quarts, 30 serving(s)

Number Of Ingredients 16

Mississippi Tippah County Caviar for a Crowd image

Steps:

In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
Note: Prep time does not include chilling time.
If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.

Nutrition Facts : Calories 278.9, Fat 8.1, SaturatedFat 0.7, Sodium 77, Carbohydrate 37.7, Fiber 6.8, Sugar 4.8, Protein 14.5

Ingredients

4 -5 lbs purple hull peas, fresh frozen (Bird's Eye)
1 cup pimiento, drained or 1 cup diced fresh pimiento
1/2 medium yellow bell pepper, seeded & diced
1/2 medium orange bell pepper, seeded & diced
1/2 medium red bell pepper, seeded & diced
8 scallions, chopped
4 -5 jalapeno peppers, seeded & diced (membranes also removed if lower heat is desired)
1 medium red onion, chopped (optional)
1 cup canola oil
1 cup white distilled vinegar
1/2 cup red wine vinegar
1/2 cup red wine (optional, but do not increase the RW Vinegar)
1/2 teaspoon garlic powder, to taste up to 1 t
1/2 teaspoon salt, to taste up to 1 t
1/2 teaspoon ground black pepper, to taste up to 1 t
1 tablespoon hot sauce, favorite of choice, up to 1 1/2 T

MISSISSIPPI CAVIAR

Got this recipe many years ago from a friend. It's great for parties because it makes a lot and not many people bring this type of dish.

Provided by Linda Scharek

Categories Vegetable Appetizers

Time 15m

Number Of Ingredients 7

Mississippi Caviar image

Steps:

1. Mix and marinate overnite. Drain well before serving. Serve with Tostido Chips. Makes a lot
2. NOTE: Original recipe called for 3/4 cups hot pepper, but that really made it hot. If you love HOT, add extra hot sauce

Ingredients

3/4 c chopped onion
1 c chopped green pepper
1/4 c diced pimiento
hot pepper sauce to taste
1-1/2 Tbsp chopped garlic or garlic salt
3 can(s) black eyed peas (rinsed and drained)
1 bottle italian dressing (fat free works real good)