- 2 (8-ounce) cans whole water chestnuts, drained
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 pound bacon, cut into thirds
- 1/3 cup mayo
- Porcus Original Gourmet Bacon Hot Sauce
- 1/8 teaspoon cayenne pepper
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Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool. Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, Marie Sharp’s Beware Comatose Heat Level Habanero Pepper Sauce, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, Zombie Repellent Apocalyptic Hot Sauce and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.