Cherie's Cowboy Caviar

There's more than one kind of Caviar...

Out here in the West we are a little crazy about our chips and dips.  I've been known to drive across town to pick up a bag of freshly made chips along with some fiery salsa and fresh guacamole  from one of  my favorite hole in the wall Mexican restaurants.  Not that I don't make my own, but sometimes you've just got to get a fix.

This recipe, like so many of our favored dishes is one that's been re-worked over time to suit our tastes.  We like things spicier than most and suggest you play with this one to make it your own.  I strongly suggest you serve little serving plates with this dish as the black eyed peas don't always cooperate when resting atop a crispy tortilla chip.

Cowboy Caviar
Ingredients
1 15 oz. Can Black Eyed Peas, drained
1 11 oz. can White Shoe Pegged Corn, drained
4-6 Ripe Tomatoes, chopped
1 bunch finely chopped Green Onions
1/2  Cup roughly chopped Cilantro
2 Tbsp Red Wine Vinegar
2 Tbsp Tobasco or Trappey's hot sauce
Juice of one Lime
3 Ripe Avocados, cubed
4 Garlic cloves, finely chopped
1 tsp freshly ground black pepper
1 tsp garlic salt
2 tsp sea salt
Large Bag of your favorite tortilla chips, the "scoop" style work really well for this dip

Mix all ingredients (except chips and avocado) together in a large mixing bowl.  Let sit in the frig for several hours  but remove  at least 30 minutes prior to serving.  After removing from frig, add freshly chopped avocados and mix well.  Serve with side plates and a large bowl of chips.

Stand by waiting for the ooh's and ahh's as your friends and family marvel at this odd concoction but enjoy its compelling combination of flavors.

Enjoy!!