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Cowgirl Hall of Fame Restaurant Texas Caviar

Ingredients

  • 3 (16 ounce) cans black-eyed peas, drained and rinsed well
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 tablespoon fresh oregano
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1/2 bunch parsley, chopped
  • 3 canned or fresh jalapeno chiles, chopped
  • 1 firm, ripe, tomato, chopped
  • 2 cups vinaigrette
  • 1 green bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced

Instructions

  1. In a large bowl, stir all ingredients very well.
  2. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
  3. Serve with old-fashioned saltine crackers or with corn tortilla chips.

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