How to Make Texas Caviar

Totally different from its namesake, there is nothing fishy about this dip. It serves as a great appetizer for parties and other events because it is so easy to prepare. Serve it up at your next get-together, but be prepared for the inevitable barrage of recipe requests.

Things You'll Need

• 15 oz. can of blackeyed peas
• 8 oz. red tomatoes (canned is fine)
• 1/4 cup minced red onion
• 1 celery stalk, diced
• 2 Tbs. minced fresh cilantro
• 1 small jalapeño pepper, seeded and minced
• 1 1/2 Tbs. apple cider vinegar
• 2 tsp. olive oil
• 1/4 tsp. ground cumin
• Salt
• Tobasco sauce (optional)

Instructions

1. Rinse blackeyed peas well and get rid of excess water.

2. Core tomatoes (if using fresh) and extract the seeds. Then chop finely and add to the peas.

3. Stir in celery, onion, jalapeño, cilantro, vinegar, oil, and cumin.

4. Season to taste with salt and Tabasco.

5. Chill for at least 30 minutes to allow the flavors to absorb. Do not refrigerate for more than 1 day.

6. Enjoy your fabulous Texas Caviar. You can eat it with a fork or, even better, enjoy it on your favorite brand of tortilla chips.

Tips & Warnings

• If eating with tortilla chips, try the "scoops" for best results.

• Unless you and you're guests are seasoned spice-aholics, do not add more than 1 jalapeño pepper to your dip. The Tabasco provides additional spiciness with plenty of great flavor.

Resources

• For a slightly different version of Texas Caviar.