NanaBread’s Texas Caviar:
• 2 cans of black-eyed peas, 15 ozs. each
• ¼ cup purple onion, finely minced
• 2-3 jalapeno peppers, seeded & minced
• 2 cloves of garlic, pressed or finely minced
• 1 teaspoon season salt (Penzey’s or Lawry’s)
• ¼ cup red wine vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro
• Additional salt & pepper, to taste
Drain and rinse the black-eyed peas and dump them into a mixing bowl. Add the minced onion, peppers, garlic, season salt, vinegar and olive oil. Toss to combine and taste to determine if additional salt and pepper is needed. (Note: I like to use Penzey’s 4/S season salt, and I use a combination of the regular AND the spicy version of it.) Once you have the seasonings right, toss in the chopped cilantro. Stir to combine, pour into an air-tight container with a tight-fitting lid and place in the refrigerator to chill. This is served as a cold salad, but I like to take it out of the fridge about 20-30 minutes before serving. Of course, it can also be served up immediately, or you can let it marinate in the fridge overnight. Either way, it’s delicious. And if you’re feeling adventurous, you can serve this as a dip with a big bag of tortilla chips.
As a side note, I just read that foods in the shape of a circle are considered good luck for the New Year. Thank you, Jesus! Now I can add donuts to my New Year’s Day menu without guilt. This is going to be the BEST…YEAR….EVER!!!