Wednesday, July 19, 2006

Texas Caviar

Texas Caviar from the Cowgirl Hall of Fame Restaurant

3 (16-ounce) cans black-eyed peas, drained and rinsed of all juice
1 jar chopped pimiento, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1/2-1 tablespoon Tabasco or other hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 fresh jalapeno chilies, chopped
1 large firm ripe tomato, chopped
1 cup oil-and-vinegar vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

In a large bowl, stir all ingredients very well.
Refrigerate for at least 4-6 hours, preferably overnight, in a covered container. Remember - the longer it sits, the better it gets!
Serve with tortilla chips as an appetizer, or by itself as a lively side dish.
NOTE: In colder months, canned diced tomatoes may be substituted for fresh.

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