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Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MM2 Craig Martin (Dallas, Texas)
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Red Onions Diced
1 Red Bell Pepper Diced
2 Large Tomatoes Diced
1 Large Jalapeņo Diced
1 Avocado (Diced)
1 Clove Garlic (Minced)
Handful of Cilantro Diced (To Taste)
2 Cans (Drained) Black Eyed Peas
Squirt of Lemon Juice (To Taste)
Squirt of Lime Juice (To Taste)
Salt
Pepper
Chili Powder
Red Pepper Powder
Adobo
Garlic Powder
Onion Powder

Directions:
Directions:
Place all of the diced and minced (drained of majority of juice) vegetables in a large dip bowl. Add cans of well drained black eyed peas and mix gently. Add squirt of lemon and lime juice to taste. Season with salt, pepper, adobo, onion and garlic powder to taste. Add chili powder and red pepper powder to degree of spiciness desired. Extra jalapeņos may be added if a spicier dish is desired. Chill for half an hour in the refrigerator. Serve with tortilla chips as an appetizer or a light snack.

Number Of Servings:
Number Of Servings:
3-5 Double all ingredients for larger groups
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This Pico De Gallo like dish is a very good starter for a Tex-Mex dinner night or a party dip. Goes great with a cold beer to kill the heat!

 

 

 

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