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Texas Caviar Salsa

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Ingredients

  • * 2 16-ounce cans of black-eyed peas, drained and rinsed
  • * 10 medium tomatoes, seeded and diced
  • * 1 medium green pepper, diced
  • * 1 yellow onion, small diced
  • * 2 jalapenos
  • * 1 bunch of cilantro, finely chopped
  • * 4 limes, juiced
  • * 3 cloves chopped garlic
  • * Kosher salt to taste
  • * Black pepper to taste

Details

Preparation

Step 1

Roast jalapenos under broiler or over flame until skin is charred. Seal in plastic Ziploc bag until cool. Peel off skin, remove seeds, and dice. Mix roasted jalapenos with all other ingredients in a large bowl, cover, and chill in refrigerator for several hours or overnight.

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