Recipe: Texas Caviar

This recipe was originally published on patijinich.com.

Texas Caviar

Courtesy Vivian Howard

Yields 4 cups

Ingredients

• 1 teaspoon salt
• 1 teaspoon light brown sugar
• 2 cups dried field peas or black eyed peas, cooked, drained and rinsed
• 1 cup small-diced cocktail tomatoes, plus 1/4 cup of their liquid*
• 1/2 cup thinly sliced scallions
• 1 serrano chile, stemmed and chopped
• 2 tablespoons chopped parsley
• 1 tablespoon chopped oregano
• 1/4 cup olive oil

To Prepare

In a medium bowl, gently stir together the ingredients. Serve right away, or let the caviar marinate refrigerated overnight or up to 3 days before serving. Serve at room temperature with chips, endive, celery, or as a side.

*Note: If you don’t have cocktail tomatoes and would still like to make this caviar, marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.