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Texas Caviar Black-Eyed Peas Recipe

By Peggy Trowbridge Filippone, About.com

Caviar refers to the hearty richness of this dip, but it's actually more like a Mexican hummus, filled with onions, chiles, cilantro and cumin. Serve with tortilla chips. Make 2 to 3 days in advance so the flavors can meld.

Prep Time: 10 minutes

Ingredients:

  • 1-1/2 cups chopped seeded tomato
  • 1/3 cup thinly sliced green onions
  • 2 Tablespoons canned chopped green chiles
  • 2 Tablespoons white wine vinegar or white vinegar
  • 1 Tablespoon minced seeded jalapeno or serrano chile pepper
  • 1 Tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • 1 (15.8-ounce) can black-eyed peas, drained
  • Fresh cilantro for garnish

Preparation:

In a large bowl, combine tomatoes, green onions, green chiles, vinegar, jalapeno or serrano chile pepper, chopped cilantro, olive oil, salt, cumin, cayenne pepper, garlic, and black-eyed peas until well combined. Cover and refrigerate 2 to 3 days to let flavors meld.

To serve, garnish with fresh cilantro leaves and accompany with colorful tortilla chips.

Yield: 14 (1/4 cup) servings, about 3-1/2 cups

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