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.
Keyword corn salsa, cowboy caviar, texas caviar
Prep Time 20minutes
Total 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 servingsRefrigerate at least 3 hours, preferably overnight. The longer it sits, the better!