Longhorn Caviar

HOWARD L. PUCKETT
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.

Yield:

3 1/2 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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)

Preparation

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

Note:

November 1997