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"The belly rules the mind."--Spanish Proverb

Texas Caviar Recipe

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This recipe for Texas Caviar is from TasteBUDS, 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:  
2 large red tomatoes
1 can green chiles, chopped (4oz)
1 can black olives, chopped (4oz)
4 green onions, chopped
1/4c canned Jalapeņo peppers-chopped*
1/4c juice/liquid from the jalapeņo peppers
1/3c olive oil
1 tbsp white vinegar
1.5 tsp garlic salt
Salt & pepper to taste
Directions:
Directions:
Chop and mix all ingredients. Refrigerate after making. I recommend making it the night before you want/need it. It should be good for up to 5 days, but it typically doesn't last that long!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Note-this is a "sneaky" hot kind of salsa. Both in eating and aging. The longer it is in fridge and ages, the hotter it gets typically. Also when you're eating it, it may not seem very hot as long as you're eating it, but about 30 seconds after you stop... ;) Also--if it doesn't sit very long (less than 2 hours in fridge) before serving, it can make it 20 to 50% *less* hot than if it sits overnight!
*To make a milder version-depending on your "audience" don't put any jalapeņos or juice. Also, if you want a "hotter" version-you can use fresh jalapeņos, and depending on how hot they are putting in about 3 to 4 (that are 2.5-3" or bigger) can make it *very* hot. =D

 

 

 

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