Mississippi Hot Caviar Recipes

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.

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.

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

Steps:

• In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

Steps:

• In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

Steps:

• Mix all together.
• Let sit at least 2 hours before serving.

Steps:

• Cover with water & bring Purple Hull Peas to a boil for 3 minutes in a medium saucepan, reduce to simmer for 20 minutes, and then drain and place in cold water bath.
• Meanwhile, prep and chop all the fresh vegetables placing them in a 2-quart pitcher or mixing bowl. Add the jarred diced pimientos (drained) if using them.
• Drain the chilled peas & add to the chopped vegetables. Gently fold to mix.
• Combine the oil, vinegars, and wine in a measuring pitcher. Add the garlic powder, salt, and ground black pepper. Add the hot sauce and whisk until combined. Pour over vegetables and fold gently to combine and blend. Better if allowed to chill 4 hours in refrigerator, stirring occasionally to blend with liquid dressing. Keeps well but will disappear quickly.
• Note: Preparation Time does not include chilling time & the dish can be eaten immediately but is better when allowed to marinate. Serve well-drained of marinade -- this also reduces the actual fat & calories per serving. Most people leave any excess marinade in the bottom of empty dish.

Steps:

• Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
• Drain black-eyed peas. Cover with Italian-style salad dressing.
• In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.