Texas Caviar
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
- 1 (8 ounce) jar chopped pimiento, juice included
- 1 bunch scallion, thinly sliced, green part only
- 1 tablespoon fresh oregano
- 1 tablespoon Tabasco sauce
- 3 tablespoons Worcestershire sauce
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon black pepper
- 1⁄2 bunch parsley, chopped
- 3 fresh jalapeno chilies, chopped
- 1 large tomatoes, chopped
- 3 cups vinegar
- 1 green bell pepper, finely chopped
- 3 garlic cloves, fresh minced
- 3 teaspoons salt
directions
- In a large bowl, stir all ingredients very well.
- Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
- The longer it sits, the better it gets!
- Serve with saltine crackers or with corn tortilla chips.
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RECIPE SUBMITTED BY
srooc1
Amarillo, TX