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Texas Caviar
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Cup Blackeyed peas (fresh cooked or canned)
Teaspoon Olive oil
Small can of chopped green chiles
Dash of cayenne pepper or your favorite hot sauce
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2
2
ΒΌ
Teaspoon Minced onion
Teaspoon Minced celery
Teaspoon Apple cider vinegar
Teaspoon Salt
Freshly ground black pepper, to taste
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2
Teaspoon Fresh cilantro, minced (or more, if you are a cilantro fan)
Plum tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper,
and mix well. Pour over peas and stir gently.
Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro, and mix carefully.
Texas Caviar
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