Texas Caviar (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
two 15-ounce cans black-eyed peas, drained and rinsed |
1/4 red onion, finely chopped |
1/4 cup roughly chopped fresh parsley |
1/4 cup red wine vinegar |
2 tablespoons extra-virgin olive oil |
3 cloves garlic, minced |
2 plum tomatoes, seeded and chopped |
1 small red bell pepper, seeded and finely chopped |
1 jalapeno, seeded and finely chopped |
dash hot sauce, such as tabasco |
kosher salt and freshly ground black pepper |
tortilla chips, for serving |
Directions:
1. Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips.
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