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Longhorn Caviar

HOWARD L. PUCKETT
Yield 3 1/2 cups (serving size: 1/4 cup)
This Texas "caviar" is made from black-eyed peas rather than fish eggs. Texans say you need to make it one to three days ahead so the flavors will mellow.

Ingredients

  • 1 1/2 cups chopped seeded tomato
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons canned chopped green chiles
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1 (15.8-ounce) can black-eyed peas, drained
  • Jalapeño slices (optional)
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 31
  • caloriesfromfat 17 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 105 mg
  • calcium 10 mg

How to Make It

  1. Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips.