Smokehouse Recipes

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South Texas Caviar

Ingredients

  • 1 pound dried black-eyed peas
  • 2 cups Italian salad dressing
  • 2 cups diced green pepper
  • 1 1/2 cups diced onion
  • 1 cup finely chopped green onion
  • ½ cup finely chopped jalapeno pepper
  • 3 ounce jar diced pimentos, drained
  • 1 tablespoon finely chopped garlic
  • salt to taste
  • Tabasco sauce to taste
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Preparation

Soak black-eyes in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a saucepan. Add enough water to cover, and bring to a boil over high heat. Reduce heat and allow to boil until tender, about 45 minutes. Do not overcook. Drain well and transfer to a large bowl. Blend in dressing and let cool. Add remaining ingredients and mix well.

Makes 7 cups.