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Texas Caviar

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"Ersatz caviar, dip or spread made from small or chopped ingredients that somewhat resemble tiny grains of salted fish eggs, is an entire dip sub-category. In this case, the black-eyed peas play the role of caviar. I don't think I've ever been to a party in Texas that hasn't served up this kissin' cousin to bean salsa. For tenderfoot-mild caviar with a gentle kick, use just one jalapeño. If you want a spicier dip, substitute 2 tablespoons or more chopped pickled jalapeños, and add a bit of the pickling juice to the dip to taste."

List of Ingredients

â—¦ Three 15 ½- to 19-ounce cans black-eyed peas, drained and rinsed
â—¦ ½ cup chopped (¼-inch dice) sweet onion, such as Texas Sweet or Vidalia
â—¦ ½ cup chopped (¼-inch dice) red bell pepper
â—¦ ½ cup chopped (¼-inch dice) celery
â—¦ 2 jalapeños, seeded and minced
â—¦ 3 tablespoons cider vinegar
â—¦ ½ teaspoon sugar
â—¦ 2 cloves garlic, crushed through a press
â—¦ ½ cup olive oil
â—¦ Salt and freshly ground black pepper to taste
â—¦ 3 tablespoons chopped fresh cilantro (optional)


Recipe

Mix the black eye peas, onion, red pepper, celery, and jalapeños in a large bowl.

Whisk the vinegar, sugar, and garlic in small bowl. Gradually whisk in the oil. Stir into the beans. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to two days.

Just before serving, stir in the cilantro, if using. Transfer to a serving bowl and serve chilled or at room temperature with tortilla or corn chips.

Makes about 6 cups