How to Make Texas Caviar
Totally different from its namesake, there is nothing fishy about this dip. It serves as a great appetizer for parties and other events because it is so easy to prepare. Serve it up at your next get-together, but be prepared for the inevitable barrage of recipe requests.
Things You'll Need
- 15 oz. can of blackeyed peas
- 8 oz. red tomatoes (canned is fine)
- 1/4 cup minced red onion
- 1 celery stalk, diced
- 2 Tbs. minced fresh cilantro
- 1 small jalapeño pepper, seeded and minced
- 1 1/2 Tbs. apple cider vinegar
- 2 tsp. olive oil
- 1/4 tsp. ground cumin
- Salt
- Tobasco sauce (optional)
Instructions
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Rinse blackeyed peas well and get rid of excess water.
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Core tomatoes (if using fresh) and extract the seeds. Then chop finely and add to the peas.
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Stir in celery, onion, jalapeño, cilantro, vinegar, oil, and cumin.
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Season to taste with salt and Tabasco.
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Chill for at least 30 minutes to allow the flavors to absorb. Do not refrigerate for more than 1 day.
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Enjoy your fabulous Texas Caviar. You can eat it with a fork or, even better, enjoy it on your favorite brand of tortilla chips.
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