You didn't think I forgot your souvenir from my vacation, did you?
My aunt made this appetizer/side dish twice the week we were there because we all loved it so much. She got the recipe from a friend.
Prepare at least 12-18 hours before serving.
1 can each of:
shoe peg corn (or frozen or leftover fresh, cooked corn)
black eyed peas
1 cup chopped celery
1 small jar chopped pimentos
chopped jalapenos to taste*
Heat together until the sugar is melted:
1 scant cup olive oil
1/2 cup apple cider vinegar
1/2 cup sugar
Combine all the ingredients in a large bowl and marinate overnight. Serve with tortilla chips. (The scoop-shaped ones work really well.)
*The original recipe says to use a small can of jalapenos, plus red pepper flakes if desired. Since there were children eating with us, my aunt used about 1/3 of a can of jalapenos plus some seeded, chopped chipotle peppers. She served the additional jalapenos and chipotles on the side for those who wanted more heat.