Thursday, November 15, 2012

Texas Caviar

This is a tasty and easy little dip that originally was made with black eyed peas. I like it with the white acre peas a lot.  The only change I would make next time is I think I will use cilantro instead of parsley or maybe a mixture of the two.  It could just be that we love cilantro, but we think that would be a much better herb for this.  I made the chips too.  I had some leftover corn tortillas and made them similarly to the Parmesan Tortilla Crisps, but I just used plain oil and then seasoned with salt, and garlic.  Fast and filling, and certainly healthier than those mayo or cheese based dips.

Texas Caviar

3 1/2 c Cooked White Acre Peas  
1/4    red onion,finely chopped
1/4 c  roughly chopped fresh parsley
1/4 c  red wine vinegar
2 T  extra-virgin olive oil
3 ea garlic,minced
2    plum tomatoes,seeded and chopped
1    small bell pepper seeded and finely chopped
1    jalapeno,seeded and finely chopped
Dash hot sauce
Kosher salt and freshly ground black pepper
Tortilla chips,for serving
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.



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