Prep 10 mins
Cook 0 mins
Fresh peppers and black eyed peas make this "cowboy" salsa addictive.
- 2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed
- 1 small jalapeno pepper, finely minced
- 2 garlic cloves, minced
- 4 tablespoons apple cider vinegar
- 3 tablespoons canola oil
- 3 green onions, finely chopped
- salt and pepper
- 1⁄2 cup red pepper, chopped
- juice of one lime
- Combine all ingredients in a large bowl. Adjust salt and pepper. Serve with tortilla chips.
I think we will be making this a lot! So tasty and pretty healthy too.
I used 1 can of the black-eyed peas and one can of black beans. Also added some frozen corn kernels (@ 1 C) and some chopped fresh cilantro. (@ 1/4 or to taste)
It was a wee bit too vinegary for me so I used 1 TBS more oil and 1 TBS less Vinegar the 2nd time I made it.
My family loves this. I put the cowboy caviar on tortilla chips and eat it like nachos. I do pr3epare it ahead of time to let the flavors blendc while I cook the rest of my meal.
This caviar salsa was wonderful pittgal. My dh & I really enjoyed this treat. As per the previous review, I cut back on the oil a little and also doubled all the seasonings. (personal preference only) I made the salsa the day before I served it and it chilled in the fridge until needed, it was wonderful served with the tortilla chips. What a great way to get fiber. The dip was very flavorful, tart, sweet, tangy and spicy. I will be sharing this with my neighbors in the months to come. Thanks so much for sharing.