Texas Caviar
SERVES 10
3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
1 jar chopped pimiento, juice included
1 bunch scallion, thinly sliced,green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 fresh jalapeno chiles, chopped
1 firm ripe tomato, chopped
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well.
Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
SERVES 10
3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
1 jar chopped pimiento, juice included
1 bunch scallion, thinly sliced,green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 fresh jalapeno chiles, chopped
1 firm ripe tomato, chopped
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well.
Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
