Texas Caviar

Always popular at a party, Texas Caviar (with its black-eyed peas) will make for good fortune for the coming year if eaten on New Year's Day. Be sure your peas, onion and celery contain as little water as possible. Texas Caviar is chunky -- not soupy.

  • 2 cups black-eyed peas (fresh cooked or canned, well drained)
  • 1 tablespoon olive oil
  • 1 small can of chopped green chiles
  • dash of cayenne pepper or your favorite hot sauce
  • 2 tablespoons minced onion
  • 2 tablespoons minced celery
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 tablespoon minced fresh cilantro, minced (or more, if you are a cilantro fan)
  • 2 plum tomatoes, seeded and diced
  1. Drain peas, rinse with cold water and drain again.
  2. Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper, and mix well.
  3. Drain the chiles.
  4. Pour over peas and stir gently.
  5. Refrigerate for several hours or overnight.
  6. At serving time, add chopped tomatoes and cilantro, and stir gently to mix.
  7. Serve with tortilla chips.

Note: I love cooking fresh/frozen black eyed peas. They taste way better than black-eyed peas from a can. From Patricia Mitchell's article on blackeyed pea recipes.

Ready in: 15 Min

Kitchen tools you'll need for Texas Caviar:
Mixing Bowls

Recipe editor Patricia Mitchell