Texas Caviar

Serves: 8-10 Servings     |     Prep: 15 min     |     Chill: 3 hrs min     |     Ready: 3 hrs 15 min


Two 15-ounce cans black-eyed peas,
     drained and rinsed
1/4 yellow sweet onion, finely chopped
1/4 cup roughly chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 plum tomatoes, seeded and chopped
2-4 mini bell pepper, multi colors,
     seeded and finely chopped
1 jalapeno, seeded and finely chopped
2-4 Dashes hot sauce, such as Tabasco
     or Cholula
Kosher salt and freshly ground black
Tortilla chips, for serving


This recipe was given to me on
New Years 2021, by this dear friend,
Goldberg. My husband and him grew
up getting into lots of things that
probably would get them arrested
today. Oh the stories! Yes they are
all true.


Combine the black-eyed peas, yellow sweet onions, parsley, vinegar, oil, garlic, tomatoes, mini bell peppers multi-colored, 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.