Black Eyed Pea And Corn Salsa - cooking recipe

Ingredients

2 (16 ounce) cans black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (3 ounce) jar diced pimentos
1 green pepper, diced
1 small purple onion, diced
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons tiger sauce
tortilla chips

Preparation

Add the first 5 ingredinets in a bowl and mix well.
Mix the sugar, vinegar and Tiger Sauce and pour over vegetables in bowl. Stir well.
It is best chilled for a few hours before serving.
Serve with tortilla chips for scooping. I like baked Scoops.