Black-Eyed Pea and Corn Salsa with Chips and Pork Rinds Recipe

By Churchill Downs Executive Chef 

Serves 12

Suggested Wine Pairing: 2019 Kendall-Jackson Vintner's Reserve Chardonnay

Suggested Cocktail Pairing: Old Forester Stone Fence

  • 3 (15-ounce) cans black-eyed peas
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can sweet whole kernel corn
  • 1 Spanish white onion small diced
  • 3-ounce green onions thinly sliced (using tender green and white parts)
  • 1 red bell pepper small diced
  • 1 yellow bell pepper small diced
  • ½ bunch of fresh cilantro leaves, finely chopped
  • 2 jalapeno peppers Roasted peeled, seeded and diced
  • 2 limes fresh zest and juiced
  • 1 teaspoon cumin powder
  • 1 teaspoon dark chili powder
  • 1 tablespoon fresh minced garlic
  • 1 teaspoon Cholula hot sauce
  1. In a large mixing bowl, season the diced onion, bell peppers and jalapeno with salt and pepper
  2. Combine all ingredients together and add the salted fresh cut vegetables last
  3. Taste and adjust seasoning to your preference
  4. Serve with your favorite chips and pork rinds.

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