Texas Caviar

This is an awesome dish to serve at parties – especially on the big game day. It’s easy to make, low cal (don’t tell anyone), gluten-free, and loaded with flavor. Be sure to place in an air tight container after you make it and let it sit for at least a few hours. The flavors really blend and kick butt. Serve with chips.

Texas Caviar

Prep time

20 mins

Total time

20 mins

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

Author: Kris Longwell

Recipe type: Appetizer

Cuisine: American

Serves: 15 - 20

Ingredients

3 16 oz can of black-eyed peas, drained and rinsed
1 small jar of chopped pimentos, juice included
¼ cup of thinly slice green onions (aka scallions)
1 tablespoon fresh oregano
1 tablespoon of hot sauce (like Tabasco or Kyrstals)
1 tablespoon of Worcestershire sauce
1 teaspoon of fresh black pepper
¼ cup of flat-leaf parsley, chopped
2 tablespoons of freshly squeezed lime
¼ cup of fresh (or pickled) jalapenos (I like the nacho pickled type)
¼ cup fresh cilantro, chopped
1 tomato, chopped and seeded
1 green pepper, finely chopped (seeds removed)
3 cloves of garlic, finely minced
1 teaspoon of Kosher salt
1 & ½ cups of 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 tablespoons 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)