Texas Caviar Recipe

Written by on December 31, 2012 in Recipes - No comments

If you are looking for a last minute New Year’s Eve side dish or a an easy app that will make you very popular at a party, this Texas Caviar recipe is perfect. Just don’t spill the cumin down your shirt and in your hair like I did when you wrestle with opening the new container. Cumin smells like BO. When it is in your hair and down your shirt, this makes you wildly unpopular at parties.

Note: I’m in love with all things Garden Gourmet. I have no affiliation with them, but I hate chopping herbs, and they have alleviated the problem I have with buying fresh herbs and then wasting half of them when I don’t use them all in time. Garden Gourmet uses organic herbs and keeps for a month or so in the fridge, and you can use what you need as you need it. This is also helpful for people like me who have brown thumbs and kill everything they try to grow. Now go take a shower. You smell like cumin.

Gourmet Garden Cilantro Paste

No choppy makes me happy.

Texas Caviar Recipe

Prep Time: 10 minutes

Yield: Makes around 5 cups

Serving Size: 1 cup

Texas Caviar Recipe

Ingredients

  • 2 15.8 oz cans of black eye peas, drained
  • 1 10 oz can of Rotel, drained
  • 1 small onion, diced
  • 1/4 cup green pepper, diced
  • 1/4 cup red pepper, diced
  • 1/4 cup yellow pepper, diced
  • 1/4 cup fresh cilantro, chopped or 1/4 cup Garden Gourmet cilantro paste
  • 6 tbs red wine vinegar
  • 6 tabs olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1 tsp Mexican oregano
  • 1 1/2 tsp ground cumin

Instructions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least two hours. Before serving, adjust seasonings and vinegar to taste. Serve with tortilla chips or as a side.
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