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
Total 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
To serve, garnish with fresh cilantro leaves and accompany with colorful tortilla chips.
Yield: 14 (1/4 cup) servings, about 3-1/2 cups
