A cousin of mine turned me onto to Cowboy Caviar, which is really just a type of salsa. It was so delicious that I wanted to share it with you.
I did make a few changes to this recipe. I used the entire 1/4 cup of sugar, and the next time I make this I’m going to follow the author’s suggestion of just adding 1 tablespoon at a time. It was sweet the way I made it, although very delicious. I also added the juice of half a lime. This changed the flavor profile considerably, and for the better. I highly recommend it.
This caviar does have corn in it. It would acceptable to either omit the corn, or replace the corn with chickpeas instead.
I used the Cowboy Caviar on it’s own like a salsa. I used it in green chili, and the flavors blended well. I also used it over smoked turkey breast wrapped in a romaine lettuce leaf.
This dish is going to my future go-to anytime we’re invited to a barbeque, potlock or have friends over. It really is that good. Thank you to Culinary Hill for coming up with it. You can find the full recipe and more on their site, the link is below.
“Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. This Cowboy Caviar recipe makes a great salsa, dip, or salad.”