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Mexican Caviar with Homemade Tortilla Chips

Course: Appetizer
Author: Southern Made Simple

Ingredients

  • 1 25 oz jar of Pace Picante Salsa
  • 1 15 oz can black beans - drained and rinsed
  • 1 15 oz can yellow corn - drained
  • 1 small tomato - diced
  • 1 small red orange and yellow bell pepper - seeded and diced
  • 1 small handful of green onions - diced
  • 1/2 clove garlic
  • 1/4 cup red wine vinegar
  • 3 Tbs lemon juice
  • 1 handful cilantro - chopped optional
  • 1/2 tsp garlic powder cumin and chili powder
  • salt + pepper to taste
  • For Tortilla Chips:
  • 1 package soft white corn tortillas
  • Canola oil for frying

Instructions

  • Combine all ingredients in a large bowl and stir well
  • Cover and refrigerate over night - (not required, but recommended so all flavors meld together well)
  • *Serve with fresh tortilla chips
  • *For Homemade Tortilla Chips:
  • Preheat oil for frying to 350 F
  • Cut corn tortillas into triangles
  • Once grease is hot enough, gently place tortillas one at a time into grease and cook for one full minute. Using a metal pair of tongs or a spatula, flip the chips over in the grease at least once. I recommend frying no more than 6 tortilla chips at a time
  • Remove from grease and allow to cool on a paper towel.
  • Add salt if desired

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