Texan Caviar

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Texan Caviar

Recipe Information
Source: Barbara Huitt Serves/Makes:6 Ingredients 4 cans black eye peas, drained (can use frozen but they must be blanched in boiling water for a few minutes) 1 medium onion, minced 6 medium ripe tomatoes, diced 1/2 cup (125 ml) chopped fresh cilantro, roots removed 2 or more fresh jalapenos, minced, remove seeds! dash red wine vinegar dash olive oil 1 clove garlic, minced salt to taste Preparation Mix everything together, this recipe cannot fail! Taste test to determine whether more spices are necessary, or to increase hotness by adding more jalapeno. Chill a minimum of 2 hours. Serve with your favorite chips or use as a normal salsa. Comments Barbara Huitt has been a vegetarian for over 20 years and has many unique and delicious recipes to share. This salsa fills you up and has a delicate tangy flavor.

Recipe Information

Source:: Barbara Huitt

Serves/Makes:6

Ingredients

4 cans black eye peas, drained (can use frozen but they must be blanched in boiling water for a few minutes)
1 medium onion, minced
6 medium ripe tomatoes, diced
1/2 cup (125 ml) chopped fresh cilantro, roots removed
2 or more fresh jalapenos, minced, remove seeds!
dash red wine vinegar
dash olive oil
1 clove garlic, minced
salt to taste

Preparation

Mix everything together, this recipe cannot fail!
Taste test to determine whether more spices are necessary, or to increase hotness by adding more jalapeno.
Chill a minimum of 2 hours.
Serve with your favorite chips or use as a normal salsa.

Comments

Barbara Huitt has been a vegetarian for over 20 years and has many unique and delicious recipes to share. This salsa fills you up and has a delicate tangy flavor.