A large white bowl filled with Texas caviar surrounded by tortilla chips and scallions.

Texas Caviar

Course: Appetizer, Party food
Cuisine: American
Keyword: Black-eyed peas, Easy Texas Caviar recipe, Salsa
Prep Time: 20 minutes
Chill time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 10 people
Calories: 128kcal
Author: Kris Longwell
This Texas Caviar is so wonderful for New Year's, and game day grub, and your next party! And it's good for you, too. Tons and tons of flavor! Serve with warm corn tortilla chips. And don't worry, this dip is only mildly spicy, the acid from the dressing decreases the heat.
Print Recipe

Ingredients

  • 1 lb black-eyed peas 3 15.5 oz cans drained and rinsed, if using dried, see Notes
  • 2 cups green bell pepper finely chopped (stems and seeds removed)
  • 1 cup onion white or yellow, finely chopped
  • 1 3 oz. jar pimentos pickled, drained and roughly chopped
  • ½ cup jalapenos Stems, seeds, and ribs removed, then finely chopped
  • 1 cup green onions aka scallions, finely chopped
  • 4 cloves garlic finely minced
  • 1 tbsp hot sauce more or less, to taste
  • ¼ cup fresh cilantro chopped
  • ½ tsp Kosher salt
  • 1 cup Italian dressing preferably homemade

Instructions

  • Make the Italian dressing and set aside.
  • In a large bowl, mix all ingredients
  • Cover with plastic wrap and place in the fridge for at least a couple of hours.
  • Remove from the fridge and let it come to room temperature. Taste and add more salt, if desired. Stir and transfer to a serving dish. Serve with warmed tortilla chips.

Video

Notes

If using dried beans, soak them overnight.  Drain them and then add to a large saucepan and add enough water to cover them.  Bring to a boil and then simmer for about 45 minutes.  Drain and let cool.  Rinsing the cooked beans with cool tap water expedites the cooling.  Don't overcook the beans!
We highly recommend making the homemade Italian dressing.  If you do go with store-bought, add either 1 tbsp of fresh lemon juice or fresh lime juice to the caviar mixture.  The acid helps mellow all the flavors.  
Taste before serving and add more salt, hot sauce, and/or cilantro, if desired.
The dip, made as written, is mild in spiciness.  Removing the seeds and the ribs of the jalapenos ensures it won't be too spicy.  If you want more heat, leave some of the seeds in and increase the amount of hot sauce.  You can also use pickled jalapenos (nacho style) in place of the fresh. 
The dip can be made up to 1 day in advance and kept in an air-tight container in the refrigerator.  The dip can be frozen for up to 1 month, but we feel fresh is best, when it comes to Texas Caviar.
Happy New Year!

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 265mg | Fiber: 4g | Sugar: 6g | Vitamin A: 301IU | Vitamin C: 34mg | Calcium: 30mg | Iron: 2mg