A few weekends ago we went over to our neighbors’ Kurt & Angie’s house. They are huge Packers fans and invited us over to watch the game with them. I am not really into football but went over with Jon anyways…and I am so glad that I did!!! As any great host does…they offered us a snack…and oh my goodness…was this delicious! It is a dip called Texas caviar (a google search will provide you with thousands of options)…how did I not learn about this sooner??!! It is deliciously tasty! I could not make myself stop eating it…even though I had told Jon 15 minutes prior to this that I was stuffed from breakfast.
I tried to find the exact recipe online that featured the same ingredients that their’s did but couldn’t find the exact combination that I was looking for. The result: a knock on their door pleading for the recipe. I am so happy they obliged!
My very own copy of the recipe:
Some of the ingredients in the colander. It didn’t want to worry about the caviar becoming watered down.
A picture of a few of the ingredients. I substituted scallions for the red onion. The red pepper is hiding the jalapeno I used…the first one I have ever cooked with (completely and utterly seeded of course!!)
The end result: yummy Texas caviar! Look at how colorful this turns out!! We used Fritos scoops to maximize our dip per chip ratio 🙂
Here is the recipe for your own consumption and enjoyment:
For the sauce (I recommend making this first since it most boil and then cool before you put it over the rest of the ingredients):
Bring 1/2 cup vegetable oil, 1/2 cup vinegar, and 1/2 cup sugar to rolling boil for two minutes. Let cool and pour over other ingredients.
Then get the fixings ready:
1 can black-eyed peas; drain and rinse
1 can shoepeg corn; drain and rinse
1 can pinto beans; drain and rinse
1 red pepper finely diced
1 red onion finely diced
1 -2 jalapeno finely diced
Mix together in a large bowl.
This is best served cold so be sure to keep it in the fridge!