2007 Best PurpleHull Pea Salsa Category

First Place: Carolyn Campbell

Purple Hull Pea Caviar
1 can purple hull peas
1 can black beans
1 can Shoe Peg Corn
1 can water chestnuts (finely chopped)
(Drain water off above ingredients and rinse)
1 can Rotel Tomatoes
1/2 jar pickled Jalapeno peppers (12 oz. jar)
2 bunches green onions
3 Roma tomatoes (chopped)
1 bottle (16 oz.) Zesty Italian dressing
Salt and pepper to taste (optional)

Thoroughly mix all ingredients together and toss with Italian dressing.  Marinate mixture
overnight in refrigerator.  Great for football tailgating or snack time served with scoop
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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