Aug 27, 2009

* Texas Caviar *


30-oz can black-eyed peas
1 red onion, finely chopped
3 Roma tomatoes, chopped
1 cup each chopped yellow, orange and green bell peppers
2 garlic cloves minced
1/2 to 1 jalapeno, finely chopped
2 tbsp red wine vinegar
2 tbsp olive oil
1/2 tsp Louisiana-style hot sauce
Salt and pepper

Drain and rinse the canned peas.
Put the peas, onion, tomatoes, peppers, garlic and
jalapeno in a large bowl. Toss well. Refrigerate
for 6-10 hours to allow the flavours to blend.
Blend together the vinegar, oil, sauce, salt and
pepper. Pour over the peas and toss to mix.
Refrigerate for 2 hours before serving.

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