Move over, guacamole.
I am guessing that this amazing dip would be “caviar” to anybody, cowboys or otherwise. We are going camping in Leavenworth this weekend, and one of my favorite things to do at the place where I spent so many childhood summers, is to sit under the shade of the big apple tree, in the field at my Nanny and Poppa’s (now my Aunt and Uncle’s) cabin in Leavenworth, with my extended family, drinking margaritas and passing a bag of tortilla chips around along with a bowl of this dip.
If the ingredients look strange to you, don’t worry. They work. Make this anyway. This is a fact: I have been making this dip for years now, and not once have I taken it somewhere and not been asked for the recipe. Not once.
The flavors of this dip are even better the next day, after everything has had a chance to marry, so if you have the time, try to make this dip the day before. Of course, it also has avocado in it, so don’t make it too far in advance.
1/4 cup Red Wine Vinegar
1 ½ teaspoon Tabasco hot pepper sauce
2 Tablespoons Olive Oil
2 Cloves garlic, minced fine
1 teaspoon Salt
1 teaspoon Cumin
Pepper to taste
1/2 pound (about 4) Roma Tomatoes, diced
1 ripe Avocado, peeled, pitted, and diced small
2/3 cup sliced Green Onions
2/3 cup chopped Fresh Cilantro
15 ounce can Black Eyed Peas, rinsed and drained
11 ounce can Shoepeg Corn (or sweet white corn), drained
1/3 c diced fire roasted green chiles
Easiest directions for any recipe ever. Throw everything into a bowl. Mix and chill until ready to serve. Refrigerate in a bowl with a lid. Overnight is best.