KITCHEN CURIOUS CAROLINA CAVIAR IS EASY PEASY

2 (12-ounce) bags frozen

black-eyed peas 1 (12-ounce) bag frozen yellow corn kernels, thawed and drained 2 plum tomatoes, finely

diced

1 small yellow onion, finely

diced

1 green bell pepper, finely

diced

1 red bell pepper, finely

diced

1 jalapeño, finely diced 1/4 cup finely chopped

parsley

1/4 cup bacon drippings,

not solidified

1/2 cup vegetable oil

1/4 cup apple cider vinegar 1 tablespoon sorghum

syrup or dark honey 1 teaspoon hot sauce, such as Crystal brand, to taste Generous grinding of

black pepper Kosher salt, optional

Place the black-eyed peas in a pot and cover with water by about 1 inch. Bring to a boil, skim off any foam that rises, and reduce the heat to low. Simmer for about 20 minutes, until they are tender but still have some bite. Drain and rinse in a large colander. Set aside to cool.

Add the corn, tomatoes, onions, peppers and parsley to the colander. Stir to combine. Transfer to a zip-top bag. Seal and toss to evenly distribute the ingredients.

Prepare the vinaigrette: Place the bacon grease, oil, vinegar, sorghum, hot sauce and black pepper in the carafe of a blender. Blend until smooth and creamy. Taste and add salt, if desired.

Pour the vinaigrette in the black-eyed pea dip. Seal and toss to coat. Place the bag on a plate (in case of spills). Refrigerate at least 12 hours and up to 2 days. You want the flavors to meld and mellow. Shake the bag every so often.

Before serving, place a colander over a bowl and drain the dip. If you feel it needs it, stir a little dressing back into the dip. You don’t want it too oily or drippy, or it will make the chips soggy and the whole affair difficult to eat. You can stir in a bit of salt if you think it needs it. Serve with big scooping corn chips. Serves 15.

Per serving: 192 calories (percent of calories from fat, 51), 5 grams protein, 19 grams carbohydrates, 4 grams fiber, 11 grams fat (3 grams saturated), 4 milligrams cholesterol, 52 milligrams sodium.

Adapted from “Southern Snacks: 77 Recipes for Small Bites With Big Flavors” by Perre Coleman Magness. Copyright © 2018 by Perre Coleman Magness. Used by permission of the University of North Carolina Press.

CONTRIBUTED BY JUSTIN FOX BURKS / STYLING BY JENNIFER CHANDLER The recipe for Carolina Caviar comes from the new cookbook “Southern Snacks” by Perre Coleman Magness. You’ll want to serve it with big scooping corn chips.