Texas Caviar From The Cowgirl Hall Of Fame Restaur... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Is it a side salad, a dip for chips, a topping for tacos or fine fare to press into a panini? Does it really matter when it tastes this good? (best to let sit one day for flavours to come together) Discovered at RecipeZaar from the fabled 'MeanChef . Ingredients:
3 (16-ounce) cans black-eyed peas, drained and rinsed of all juice |
1 jar chopped pimiento, juice included |
1 bunch scallions, thinly sliced, green part only |
1 tablespoon fresh oregano |
1/2-1 tablespoon tabasco or other hot sauce |
1 tablespoon worcestershire sauce |
1 teaspoon black pepper |
1/2 bunch parsley, chopped |
3 fresh jalapeno chilies, chopped |
1 large firm ripe tomato, chopped |
1 cup oil-and-vinegar vinaigrette |
1 green bell pepper, finely chopped |
3 cloves fresh garlic, pressed or minced |
Directions:
1. In a large bowl, stir all ingredients very well.
2. Refrigerate for at least 4-6 hours, preferably overnight, in a covered container. Remember - the longer it sits, the better it gets!
3. Serve with tortilla chips as an appetizer, or by itself as a lively side dish.
4. NOTE: In colder months, canned diced tomatoes may be substituted for fresh.
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