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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Caviar Recipe

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This recipe for Texas Caviar is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large jar picante sauce
2 16-oz cans black-eyed peas, drained
1 16-oz can white hominy, drained
1 c. green bell pepper, diced
1 c. white onion, chopped
1 c. tomato, chopped
1/2 c. finely chopped cilantro
1/4 c. chopped jalapeņos (seeded)
1 c. chopped green onions (including green tops)
1 tbsp. sugar
1 tbsp. salt
2 tbsp. coarsely ground black pepper
2 tbsp. ground cumin
Directions:
Directions:
Mix all ingredients together and let marinate in the refrigerator for at least 24 hours. Serve with tortilla chips or crackers.
Personal Notes:
Personal Notes:
Deanna Jones contributed an alternative version of this recipe, also included in the cookbook.

 

 

 

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