Texas Caviar is fantastic! An easy flavorful appetizer or snack made with black eyed peas and marinated in a fresh herb dressing.
Texas caviar has been around since the 1940’s. Chef Helen Corbitt tossed it together in Austin, Texas.
Rumor has it she was given the task of creating a fancy dish using local ingredients. Which is also how this dish got its name!
Since it’s as fancy as caviar. Maybe. That part might be debatable, but the dish is definitely delicious.
Which is why it has been so popular and remained a staple in most Texas spreads and cookouts.
Classically the dish was made with black eyed peas, red onion, diced serrano peppers, and red bell pepper. It's tossed in a dressing made of olive oil and vinegar and allowed to marinate overnight.
It's been updated and changed over time. I've seen people add corn, tomatoes, avocado, and even a can of spicy Ro-Tel for a little kick.
This recipe is so great for that reason, you can stick to the classic recipe, or make it your own unique creation.
I made a few changes myself. Using diced green chiles instead of diced serranos. Mostly because I feel the chiles are a bit easier to eat.
And I added to the dressing. Adding some fresh herbs and lemon juice to brighten it up. And a touch of honey for sweetness.
As this sits overnight the fresh bell peppers and red onions soak in the dressing and they soften. The flavors marry together amazingly well, making the collective ingredients much more enjoyable.
This dish is perfect for picnics, office spreads, (potluck) game day, or if you’re like my hubs, a good night of UFC. Pair it with your favorite tortilla chips, or for those carb conscious friends of yours, cucumber!
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