This recipe for Texas Caviar, by Dominic Hanson, is from REESE Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans blackeyed peas. 1 cup diced green bell pepper. 1/2 cup red bell pepper. 1/2 cup chopped green onion. 3/4 cup diced white onion. 2 tbsp minced garlic. 1-2 whole serrano or jalapenos minced. 1/3 to 1/2 bunch chopped cilantro. 1/2 cup Catalina dressing. 1/2 cup Italian dressing (Newmans Own). salt, pepper, paprika to taste.
Best with scoop style chips. Can hold the Jalapenos for a milder salsa
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