Here's one for you that you may have seen under another name somewhere. But, no matter the name, this is good stuff. And I promise you, there are no fish eggs in this one. We don't eat fish eggs in Tennessee!
This recipe makes some of the best, fresh relish you'll ever eat. I eat it with supper, with chips, heck, I even mix it with my special salsa and eat it like chip-dip. And the best thing about this recipe is that it's sooo easy! No cooking required! Oh, you can cook up some of the ingredients if you just don't like using store-bought, canned vegetables, but I usually use the easiest method to make every batch of this heavenly concoction.
Black-eyed peas are my favorites for this recipe, but you can use purple-hull, or any of the other field peas that you may like. I think I'm even going to try green peas in my next batch.
You can go ahead and cook up fresh batches of the peas and corn in this recipe, I have, but there's really no reason to go to all that trouble unless you just don't trust or like the canned stuff you get in stores.
Open all the cans and drain off all the liquid from the peas, corn, mushrooms (if you're using the canned ones), and tomatoes. Dump everything into the large container and add the vinegar.
Next you need to chop up the peppers, onions and mushrooms (if you're using the fresh ones), and add these to the pot.
Pour in the zesty Italian dressing, sprinkle the salt on top, and give the whole mess a good stir.
Now the hard part. Find room for the pot in your refrigerator and let everything sit overnight to let the flavors mix. In the morning it'll be ready.