Texas Caviar from the Cowgirl Hall of Fame Restaurant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 16-oz cans black-eyed peas, drained and rinsed of all juice |
1 small jar chopped pimentos, juice included |
1 bunch scallions, thinly sliced, green part only |
1 tablespoon fresh oregano |
1 tablespoon tabasco sauce |
1 tablespoon worchestershire sauce |
1 teaspoon black pepper |
1/2 bunch parsley, chopped |
3 canned or fresh jalapeño chiles, chopped |
1 firm, ripe, chopped tomato |
2 cups 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. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
2. Serve with old-fashioned saltine crackers or with corn tortilla chips.
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