Texas Caviar

In line with Southern tradition, Eric and I had to make sure to eat black-eyed peas on New Year’s Day. Usually, we make black-eyed peas with cornbread and green beans for New Year’s. Black-eyed peas are said to bring luck. The greens are for wealth, but neither of us likes greens, so we generally stick with a vegetable that is green. This year, though, we went a different route and made Texas Caviar. In case you’re asking yourself, “What the heck is Texas Caviar?” here’s a little back story for you.

“This dish sometimes is known as “pickled black-eyed peas.” It was popularized by Helen Corbitt, the famed 1950s food consultant and cookbook author, who directed food service at Neiman Marcus in Dallas. When she first arrived in Texas from New York, black-eyed peas were not on her culinary radar. But Ms. Corbitt discovered that even wealthy Texans loved the humble legume. So she tried something different: She pickled the peas in a vinaigrette marinade and served them for New Year’s Eve at the Houston Country Club. Only later, when she took her pickled black-eyed peas to Austin’s Driskill Hotel, did the dish get the nickname of Texas Caviar.” (Excerpt from the Dallas Morning News)

While I definitely enjoyed our Texas Caviar, I felt as though it was lacking something. I think it’s because I’ve always had red onion in versions I’ve eaten. I’ll definitely add some next time. Even without that addition, this was still a delicious and easy recipe that was great for a lazy New Year’s Day.

Texas Caviar
Ingredients:
4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeño chiles, chopped
1 can Rotel tomatoes or 1 ripe, chopped tomato
3/4 cup olive oil
Juice from one lime
1 yellow or red bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

Directions:
Mix everything together, chill for four hours. Serve with tortilla or corn chips.

Source: Homesick Texan