Thursday, December 31, 2009

Texas Caviar... A New Year's Tradition And Perfect For A Blue Moon

Since the New Year is upon us, I will risk posting this recipe again because I love it. It's the absolute best party food there is for New Year's Eve and goes great with champagne. Well, it does here in Texas anyway.

Texas Caviar:


2 cups fresh black-eyed peas (hulled)
1/2 green pepper, diced

1red bell pepper, diced
2 large jalapeno peppers, seeded then diced
3 to 4 green onions, thinly sliced
1/2 cup extra virgin olive oil
6 cups water (or chicken stock if preferred)
1/4 cup white wine vinegar

dash of Worcesteshire sauce
dash of Tabasco sauce
1/2 teaspoon crushed red pepper flakes
1 clove garlic, split

parsley or cilantro, finely chopped
1/4 teaspoon salt


Pick through beans and remove any that are damaged or spoiled. Also, remove any remaining hulls.

In a large saucepan bring water to boil and add peas and garlic. Cook until peas are tender. Rinse peas under cold water to stop cooking process. Drain thoroughly, remove garlic, and combine with green pepper, red pepper, jalapeno, parsley, onion, oil, vinegar, Worcesteshire and Tabasco sauces, pepper flakes and salt. Mix well. Cover and refrigerate for at least 2 hours (more is better). Transfer to a relish dish and serve with a slotted spoon to allow liquid to drain.

Can be tossed with greens to serve as a salad.
With proper refrigeration, can last for a week or more.

And, I hope everyone has a very happy and prosperous New Year!!!


Moogie said...

Sounds wonderful. Have a Happy New Year.

Mags said...

Looks like a delicious (and nutritious) recipe. Hope you have a wonderful 2010 Snooty!

The Girl from the Ghetto said...

Mmm, this sounds wonderful. I've never tasted a Black Eyed Pea, perhaps this is the recipe to make to finally taste one.

Nice to "meet" you. Just found you way of Vinyl Villager.

Simply Life said...

wow that looks great!