Hot & Spicy Southern Black Eyed Pea Dip Recipe - Paula Deen

Ingredients

• 2 (15 oz) cans drained black eyed peas
• 1 (15 oz) can drained whole kernel corn
• 1 (10 oz) can chopped spicy canned tomatoes
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 2 to 3 tablespoons chopped fresh jalapeño peppers
• 1/4 cup chopped yellow onion
• 1 (4 oz) jar chopped and drained pimentos
• 1/2 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon Freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 teaspoon sugar
• 1/2 cup Olive oil
• 1/2 cup Vegetable oil
• for serving corn chips
• pinch dried oregano