This fall, my friends Angela and Ric Vandett traveled to Youngstown, Ohio for Ric’s high school reunion. While there, Ric’s sister made an amazing salsa that the Vandetts just loved. When Angela came to visit us in October, she brought both the salsa and the recipe with her. We were thoroughly impressed. It is sweet, tangy, colorful, and amazing!
I have shared this salsa with our Panthers’ tailgate in Charlotte, at various get-togethers with friends, and with family. Everyone LOVES it and asks for the recipe. We served it at Katie and Tuna’s wedding shower, and everyone demanded the recipe on the spot. Yes, it is that good.
Oh, and it freezes extremely well. So, make it, freeze it, and thaw it out when you need it. It is the perfect appetizer food.
From start to finish this recipe will take about 10 minutes to prepare (must marinate overnight).
1 can white shoepeg corn (drained)
1 can black-eyed peas (drained)
1 diced medium red onion
1 diced red bell pepper
1 diced green bell pepper
3/4 cup sugar
1/4 cup Tiger Sauce
1/2 cup apple cider vinegar
1/2 cup vegetable oil
Mix sauces and sugar
Serve or Freeze
(Serve with tortilla chips of your choice.)