Texas Caviar
This Texas Caviar is so wonderful on game day (and it's good for you, too). Tons and tons of flavor! Serve with warm corn tortilla chips
PrintIngredients
- 3 16 oz can black-eyed peas drained and rinsed
- 1 small jar chopped pimentos juice included
- 1/4 cup thinly slice green onions aka scallions
- 1 tablespoon fresh oregano
- 1 tablespoon hot sauce like Tabasco or Kyrstals
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh black pepper
- 1/4 cup flat-leaf parsley chopped
- 2 tablespoons freshly squeezed lime
- 1/4 cup fresh or pickled jalapeños (We like the nacho pickled type)
- 1/4 cup fresh cilantro chopped
- 1 tomato chopped and seeded
- 1 green pepper finely chopped (seeds removed)
- 3 cloves garlic finely minced
- 1 tsp Kosher salt
- 1 & 1/2 cup balsamic vinaigrette smash one clove of garlic with back of fork, add a couple dashes of salt and make into a paste...add to jar (with a lid...add 3 tbsp of balsamic and 3 tablespoons of red wine vinegar...mix in 1 cup of olive oil...put on the lid and shake vigorously to emulsify...shake again for about 30 seconds)
Instructions
- In a large bowl, mix all ingredients
- Cover and place in fridge...for at least a few hours
- Serve with warm tortilla chips
