Hot Dog Topping Recipe: Marinated Black-Eyed Pea Salad (a.k.a. Little Rock Caviar)
A staple at the chef's family get-togethers, this flavor-packed relish can marinate in the fridge for a couple of days before you deploy it for hot dogs. You'll have no problem using any leftovers as a dressing for green salads or a straight-up side dish.
From Nick Melvin
Venkman's
Atlanta, Georgia
Ingredients
Makes enough for 8-10 hot dogs.
- 2 cups cooked or canned low-sodium black-eyed peas
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell peppers, diced
- 1/4 cup yellow onion, diced
- 1/4 cup celery, diced
- 2 tbs. minced garlic
- 2 tbs. minced parsley
- 1 cup Worcestershire
- 2 cups cider vinegar
- 1.5 cups brown sugar
- 1 tbs. Creole seasoning
- 1/2 cup water
- 1/2 cup Creole mustard
- Pinch salt, plus more to taste
- Pinch black pepper, plus more to taste
Preparation
Add first seven ingredients to a large bowl. Bring the remaining ingredients to a hard boil in a small saucepan, then pour hot liquid over the peas and vegetables. Let mixture cool to room temperature, then chill overnight before spooning over hot dogs.
Margaret Houston
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