Corn Salsa

Name: Corn Salsa
Ingredients: 2 tablespoons cider vinegar; 2 teaspoons olive oil; 1 garlic clove, minced; 12 teaspoon sugar; 12 teaspoon ground pepper; 12 teaspoon creole seasoning; 4 drops hot pepper sauce; 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained; 1 red onion, diced; 1 green bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 2 celery ribs, diced; 1 (15 ounce) can shoe peg corn

13 ingredients

4 steps

Ingredients

2 tablespoons cider vinegar
2 teaspoons olive oil
1 garlic clove, minced
12 teaspoon sugar
12 teaspoon ground pepper
12 teaspoon creole seasoning
4 drops hot pepper sauce
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 red onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 celery ribs, diced
1 (15 ounce) can shoe peg corn

Directions

1

Whisk vinegar, oil, garlic, sugar, pepper, creole seasoning and hot pepper sauce.
2

Add remaining ingredients.
3

Refrigerate overnight - although I have made it in the morning and served that same evening.
4

Serve with chips or crackers.