Texas Caviar, the iconic black-eyed pea dip popular in the southwest, also known as Cowboy Caviar. The longer it sits, the better it gets. Perfect with tortilla chips.
Prep Time 20minutes
Author Kelly ~ the hungry bluebird (adapted from Kris Longwell from How To Feed A Loon)
3cansblack-eyed peas, drained and rinsed (find in the canned vegetable section, not the canned bean section)
1small jar pimentos
¼cupthinly sliced scallions
¼cupfinely chopped jalapeños
1green pepper, chopped and seeded
1tomato, chopped and seeded
3clovesgarlic, finely chopped
1tablespoonfresh oregano, finely chopped
¼cupflat-leaf parsley, chopped
2tablespoonsfresh lime juice
1tablespoonhot sauce~ I used Tabasco
1teaspoonfresh cracked pepper
3tablespoonsred wine vinegar
In a large bowl combine the first 15 ingredients.
Make the vinaigrette: smash the garlic clove with a fork and a little salt to make a paste, add to a mason jar. Add the balsamic and red wine vinegars and the olive oil. Screw the lid on tightly and shake vigorously to emulsify.
Add 1½ cups viniagrette to the mixture in the bowl, toss gently to combine well. Cover and refrigerate for several hours. Serve with tortilla chips.
Makes 15 - 20 servings
Refrigerate at least 3 hours, preferably overnight