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Texas Caviar

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.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Servings 15
Author Kelly ~ the hungry bluebird (adapted from Kris Longwell from How To Feed A Loon)

Ingredients

  • 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

Instructions

  • 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.

Notes

Makes 15 - 20 servings
Refrigerate at least 3 hours, preferably overnight