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.
- 3 cans black-eyed peas, drained and rinsed (find in the canned vegetable section, not the canned bean section)
- 1 small jar pimentos
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped jalapeños
- 1 green pepper, chopped and seeded
- 1 tomato, chopped and seeded
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- ¼ cup flat-leaf parsley, chopped
- ¼ cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon hot sauce ~ I used Tabasco
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
- 3 tablespoons balsamic vinegar
- 3 tablespoons red wine vinegar
- 1 clove garlic
- 1 cup olive oil
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