Shelly Waite's Recipe

Texas Caviar

Category: Recipes

Texas Caviar, with Lime and Cilantro

Serves: 4-6
Ingredients
- 15 oz black-eyed peas, rinse and drain
- 1 can of shoepeg corn, drained
- 1 Tbsp olive oil
- 4 oz Ortega diced green chilies
- 2-3 scallions, diced small
- 1-2 celery stalks, diced small
- 1 Tbsp cider vinegar
- Juice of 1 lime juice
- 1 can Rotel tomatoes mild or hot, drained
- 2 Tbsp chopped fresh cilantro
- Zest of 1 lime
- Tabasco or cayenne to taste
- salt and pepper
- 1-2 cloves fresh minced garlic
- 1-2 fresh jalapenos, seeded and chopped fin
- Sour Cream, optional

Directions:
Combine all ingredients, cover, and let marinate for a couple hours, or overnight. It's best served on day 2 once all the flavors have come together.

Serve with Fritos Scoops, pita chips, or basket-type tortilla chips. Sour creamer is a good topping as well. Although this recipe is "dip worthy", it's definitely great along side a steak, pork, chicken, etc.