10 oz can shoepeg corn (drained)
16 oz can black-eyed peas (drained and rinsed)
1 green pepper, 1 red pepper, 1 med-sized onion (all chopped)
Combine 3 tbsp. tiger sauce (hot sauce section), 1/2 c sugar*, 1/2c. veg oil, 1/2 c cider vinegar and pour over veggies. Let sit over night and then strain and serve with scoops corn chips.
*you could probably use even less and/or substitute splenda
A few notes: don’t skimp and get regular corn chips, because your chip to salsa ratio will get ALL f-ed up. I’m also toying with the idea of adding some red pepper flakes to the dressing to give it a little bit more of a kick. The tiger sauce itself is called a hot sauce, but is really not hot at all.
Special thanks go to Steph Doyle for bringing tiger sauce into my life!
