Back in January I asked for black-eyed pea recipes and member sent me the ingredient list for a Texas Caviar recipe. I had heard of it before but wasn’t really familiar with how it is prepared or served. I did some research on the web and found that there are many different versions. It is often served as a dip with corn chips. It is generally served at room temperature. Many recipes called for canned or frozen black-eyed peas.
Here is what I ended up with. I took what she sent and added some of the ingredients I found in other recipes. I wanted to use dried peas, but I cooked them too long so mine were a bit mushy. The peas SHOULD be firm and a bit al dente. I served mine on a bed of swiss chard and with some polenta to avoid the fried chips.
- 2 cups cooked black-eyed peas
- ½ cup sun-dried tomatoes soaked for 30 minutes in water then drained
- 6 large garlic cloves minced
- 1 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeño or Serrano pepper, chopped very fine
- 1/2 cup sliced green onion or chopped red onion
- ¾ cup celery, chopped
- 2 roma tomatoes, chopped
- 1/2 cup chopped cilantro (or more)
- 3 TBL lime juice
- 3 TBL olive oil
- 1 tsp ground cumin
- ½ tsp chipotle pepper powder
- 1/4 tsp black pepper
- salt (to taste)
Mix the ingredients in a bowl stir to combine. Adjust seasoning to your taste. Serve as a side dish, a salad, a main dish or as a dip with chips.