"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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