Aunt J's Corn Salsa

My family likes to serve the leftovers the next day over steak salad!




1 can shoe peg corn 1 can black-eyed peas 1 small jar pimiento 1 medium white onion 1 green pepper ½ cup white wine vinegar ⅓ cup sugar ½ cup vegetable oil 2½ tablespoons of Tiger Sauce Salt & pepper to taste 1 ripe Avocado

Nutritional information

No nutrition information available


Drain juices from the cans and jars. Chop onion and pepper and mix together with corn, peas and pimientos. Mix the white wine vinegar & sugar until sugar dissolves completely. Add the vegetable oil and Tiger Sauce (find it in the Tabasco section) and salt & pepper to taste. Mix sauce with ingredients and let marinate for 2 hours. Slice an Avocado into chunks & add before serving. Enjoy with tortilla chips, as a side dish or on top of an enchilada.