"Do vegetarians eat animal crackers?"--Unknown

Texas Spicy Cavier Recipe

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This recipe for Texas Spicy Cavier, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karon Davenport Nason 1954
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans Blackeyed Peas
2 Plumb Tomatoes Chopped
1 Meduim Onion
5 Serrano Peppers
1/4 Cup Garlic (this may to much for some of you)
2-3 Tbls Virgin Olive Oil
1/2 Bunch Chopped Cilantro
Juice of 1 to 2 limes
Salt and Pepper to Taste.

Directions:
Directions:
If you like your peas softer use the cans, if you prefer a firmer pea use the frozen.
Drain the peas.
Dice, chop and measure everything else out and mix together.
Let marinate for a few hours. Should be eaten no later than the next day.
When you serve it you can strain the dip for a nice look. I like it with all the juice.
Serve with tortilla chips, or just put in a tortilla.
This is also great to serve as a side when grilling.
Everyone loves this dip. It's low fat and high in protien.


Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
This alway is a hit at family gathering.

 

 

 

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