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Texas Caviar

By Tori Ritchie from Chronicle Books' Party Appetizers

Texas Caviar

One 15-ounce can black-eyed peas
8 ounces ripe red tomatoes
1 celery stalk, finely diced
1/4 cup minced red onion
1 small jalapeno pepper, seeded and minced
2 tablespoons minced fresh cilantro leaves (optional)
1 1/2 tablespoons apple cider vinegar
2 teaspoons olive oil
1/4 teaspoon ground cumin
Tabasco sauce
Tortilla chips or Pita Crisps

This and many other wonderful
recipes may be found in
Party Appetizers
from Chronicle Books

In Texas, this is served on New Year's Day to bring good luck. I like it anytime for casual parties as a break from salsa. Plus, my guests crack up when they figure out that what Texans call "caviar" is, in fact, black-eyed peas.

Put the black-eyed peas in a sieve and rinse them well under cold water; shake to get rid of excess water. Place them in a mixing bowl. Core the tomatoes, then cut them in half crosswise and squeeze them gently over a sink to extract their seeds. Finely chop the tomatoes and add to the bowl with the peas. Stir in the celery, red onion, jalapeño, cilantro (if using), vinegar, oil, and cumin. Season the mixture to taste with salt and Tabasco sauce. (If made ahead, cover and refrigerate for up to 1 day.)

Serve the "caviar" in a bowl surrounded with tortilla chips or pita crisps.

Makes about 3 cups (about 12 servings)

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