For those who know me well, you'll be surprised that I'm posting a recipe. For those who don't know me well, it's not that I can't or don't cook, it's just not my favorite activity when there's so much reading or crafting to do :-) But this one is definitely worth the chopping time. I recommend making a double recipe!
Several years ago we were at a cookout for my son's baseball team. All four of us in my family were really enjoying a dip made with corn and beans and peppers, with tortilla chips. My daughter, in her early teens, was feeling a bit out of place; one of the kids nearly bumped into her and didn't know what to say. What came out was "How's the dip?" So we have renamed this recipe "How's the Dip? Dip".
My friend John, from Simply Delicious Catering, calls the dip "Autumn Salsa". He has given me permission to share it with you here; the picture and recipe are both from his website (http://sdcatering.net/). Enjoy! (Don't wait until autumn!)
from John Mauro, Simply Delicious Catering
1 Orange Pepper
1 Red Pepper
½ Red Onion
½ c Pea Pods
1 can Shoepeg Corn
1 can Black eyed peas
In large serving bowl combine:chopped orange pepper, chopped red pepper, chopped red onion, shoepeg corn, and blackeyed peas.
Blanch pea pods. Cool pea pods, chop and add to bowl with other ingredients.
1/3 cup oil
1/3 cup apple cider vinegar
½ tsp Tabasco
Sugar to taste
Mix dressing ingredients together and heat in microwave for 1 minute. Cool completely. Add dressing to the bowl and mix. Refrigerate.