Texas Caviar

Texas Caviar
Texas Caviar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    16 oz. cans black-eyed peas, drained and rinsed of all juice

  • 1

    small jar chopped pimentos, juice included

  • 1

    bunch scallions, thinly sliced, green part only

  • 1

    tablespoon fresh oregano

  • 1

    tablespoon Tabasco sauce

  • 1

    tablespoon Worchestershire sauce

  • 1

    teaspoon black pepper

  • 1/2

    bunch parsley, chopped

  • 2

    canned or fresh jalapeno chilies, chopped

  • 1

    firm, ripe, chopped tomato

  • 1

    cup vinaigrette

  • 1

    green bell pepper, finely chopped

  • 3

    cloves fresh garlic, pressed or minced

Directions

In a large bowl, stir all ingredients very well, refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember, the long it sits, the better it gets! Serve with old-fashioned saltine crackers or with corn tortilla chips.

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