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:
Ingredients:
2 cups fresh black-eyed peas (hulled)
1/2 green pepper, diced
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
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
1/2 teaspoon crushed red pepper flakes
1 clove garlic, split
parsley or cilantro, finely chopped1/4 teaspoon salt
Directions:
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.
With proper refrigeration, can last for a week or more.
And, I hope everyone has a very happy and prosperous New Year!!!
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