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Texas Caviar

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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

Details

Preparation

Step 1

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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