Texas Caviar Recipe courtesy The Neelys

By á-18327

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

Preparation

Step 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.