This sounds yummy
Texas caviar 4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice 1 bunch scallions, thinly sliced, green part only 1 tablespoon fresh oregano 1 tablespoon red pepper flakes 1 tablespoon Tabasco sauce 1 tablespoon Worchestershire sauce 1 teaspoon black pepper 1/2 bunch cilantro, chopped 3 canned or fresh jalapeño chiles, chopped 1 can Rotel tomatoes or 1 ripe, chopped tomato 3/4 cup olive oil Juice from one lime 1 yellow bell pepper, finely chopped 3 cloves fresh garlic, pressed or minced, though I tend to use 7 or 8
Method: Mix everything together, chill for four hours. Serve with tortilla or corn chips.
3 years ago • 0 notes