Texas Caviar, with Lime and Cilantro
If you use canned peas, this requires no cooking. In addition to being delicious, it's full of fiber and vitamins, does not need much salt (I do not salt mine at all), and, if served with baked chips, is low-fat. It can also be eaten as a salad, served over shredded lettuce or mixed with cooked rice and allowed to marinate.
In order for this to be true Texas caviar, you must use black-eyed peas. At the time this recipe was developed, Texas was a major producer of black-eyed peas, and the recipe was promoted to highlight them. You can make it with other beans, and it will taste great, but it won't be Texas caviar.
15 ozblack-eyed peas
4 ozortega diced green chilies
1 Tbspcider vinegar
1 Tbsplime juice
1 Tbspcilantro, dried
·zest of 1 lime
·tabasco or cayenne to taste
·salt and pepper
How to Make Texas Caviar, with Lime and Cilantro
- *You can use 2 cups cooked peas instead of 1 can. You can also use 2 Roma tomatoes instead of 1 large beefsteak tomato.
- Mince onion.
- Quarter celery ribs lengthwise and then chop finely.
- Drain chilies.
- Seed and chop tomatoes.
- Zest lime. Cut in half and juice (you can use all lime juice or all vinegar if you wish, but I like to split the difference.)
- Combine all ingredients, cover, and let marinate for a couple of hours, or overnight.
- Serve with Fritos Scoops, pita chips, or basket-type tortilla chips.