This is not the original recipe, but it's good.
If you use canned peas, this requires no cooking. In addition to being delicious, it's full of fiber and vitamins, does not need much salt (I do not salt mine at all), and, if served with baked chips, is low-fat. It can also be eaten as a salad, served over shredded lettuce or mixed with cooked rice and allowed to marinate.
In order for this to be true Texas caviar, you must use black-eyed peas. At the time this recipe was developed, Texas was a major producer of black-eyed peas, and the recipe was promoted to highlight them. You can make it with other beans, and it will taste great, but it won't be Texas caviar.
1 15-ounce can black-eyed peas (2 cups cooked)
1 tablespoon oil (I use olive oil)
minced jalapeno to taste (I use about 1/2 a small pepper, seeded and de-ribbed, but that ends up being very mild)
1/4 medium white or yellow onion, chopped
1-2 medium celery stalks, quartered lengthwise and chopped
2 tablespoons lime juice and/or cider vinegar
zest of one lime
1 large tomato, or two Roma tomatoes, seeded and chopped
1 tablespoon dried cilantro
1/4 teaspoon chili powder
salt, pepper, cayenne or Tabasco to taste
You can use all vinegar or all lime juice if you wish, but I like to split the difference. The one lime will probably give you plenty of juice.
If you double this, use three cans of black-eyed peas for a full four cups, and plain double everything else.
Combine everything and allow to marinate for at least a few hours.
Serve with Fritos Scoops, pita chips, or basket-style tortilla chips.
If you use canned peas, this requires no cooking. In addition to being delicious, it's full of fiber and vitamins, does not need much salt (I do not salt mine at all), and, if served with baked chips, is low-fat. It can also be eaten as a salad, served over shredded lettuce or mixed with cooked rice and allowed to marinate.
In order for this to be true Texas caviar, you must use black-eyed peas. At the time this recipe was developed, Texas was a major producer of black-eyed peas, and the recipe was promoted to highlight them. You can make it with other beans, and it will taste great, but it won't be Texas caviar.
1 15-ounce can black-eyed peas (2 cups cooked)
1 tablespoon oil (I use olive oil)
minced jalapeno to taste (I use about 1/2 a small pepper, seeded and de-ribbed, but that ends up being very mild)
1/4 medium white or yellow onion, chopped
1-2 medium celery stalks, quartered lengthwise and chopped
2 tablespoons lime juice and/or cider vinegar
zest of one lime
1 large tomato, or two Roma tomatoes, seeded and chopped
1 tablespoon dried cilantro
1/4 teaspoon chili powder
salt, pepper, cayenne or Tabasco to taste
You can use all vinegar or all lime juice if you wish, but I like to split the difference. The one lime will probably give you plenty of juice.
If you double this, use three cans of black-eyed peas for a full four cups, and plain double everything else.
Combine everything and allow to marinate for at least a few hours.
Serve with Fritos Scoops, pita chips, or basket-style tortilla chips.
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