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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Texas Caviar Recipe

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This recipe for Texas Caviar is from Still Cooking.....After all these years!, 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:  
Sauce:
1 tsp salt (I use Kosher coarse salt)
1/2 tsp pepper
3/4 cup vinegar - cider
1 cup sugar
1/4 cup canola oil


Boil together the above ingredients until sugar is dissolved. It smells so good but do not inhale...the vinegar will kill you :-) Set aside.
Directions:
Directions:
Dip:
Combine the following:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can whole WHITE corn, drained and rinsed
1 can black eyed peas, drained and rinsed
1 cup green pepper diced
1 cup celery chopped
1 small onion chopped
1-3 tablespoons jalapeno pepper chopped
1 small jar pimento (I drain them and run a knife through them)

Pour sauce over the above ingredients. Refrigerate overnight. Drain to serve (I never drain mine...I love the sauce!!) Serve with tortilla chips.

The secret is to let it sit over night!!
Number Of Servings:
Number Of Servings:
Party size
Preparation Time:
Preparation Time:
20 min, but let it set overnight
Personal Notes:
Personal Notes:
Makes a dip for at least a dozen people or more!

 

 

 

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