Longhorn Caviar

This Texas 'caviar' is made with black-eyed peas rather than fish eggs. Texans say you need to make this one to three days ahead so the flavors will mellow.

INGREDIENTS

1 1/2 cups chopped seeded tomato
1/3 cup thinly sliced green onions
2 tblsp canned chopped green chiles
2 tblsp white wine vinegar
1 tblsp minced seeded jalapeno pepper
1 tblsp cilantro
1 tsp olive oil
1/4 tsp salt
1/4 tsp cumin
1/8 tsp pepper
1 garlic clove, minced
1 (15.8 oz.) can black-eyed peas, drained
Jalapeno slices (optional)
Cilantro sprig (optional)

COMBINE all ingredients in a bowl. Cover and chill. Garnish with jalapenio slices and cilantro sprigs, if desired. Serve with baked tortillia chips.

Yield: 3 1/2 cups.

Did you enjoy your visit?
Won't you please take a moment to sign our Guest Book.

Don't for get to BOOKMARK this page....

Do you have a favorite recipe you'd like to submit? Just click on my name below, and I will post it giving you credit!

So you like Spicey HOT!? Check out Arizona Gunslinger Hot Sauces!
You'll find some HOT Recipes as well!

Front Page | Recipe Intro | Breakfast | Lunches | Dinners | Salads | Soups, Stews | Appetizers | Breads & Snacks | Entertaining | Side Dishes | Desserts | Home Remedies | Microwave | Miscellaneous |

This site was created and is managed and maintained by .
Last updated February 15, 1998.