Friday, April 13, 2007

Friday Recipe Blogging - Tales from the Dip Files

Texas Caviar

2 14 oz cans black eyed peas
1 15 oz can hominy
2 tomatoes
1 bunch spring onions/scallions
1 jalapeno
1 small white onion
2 cloves garlic
1/2 cup cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon salt
1 teaspoon oregano
1 1/2 teaspoon cumin

Drain and rinse the peas, and add to a mixing bowl along with the hominy. Chop the tomatoes, spring onions, jalapeno, onion, and cilantro. Add these ingredients to the mixing bowl and crush in the garlic. Add the vinegar, olive oil and spices (substitute 8 oz of Italian dressing if you are lazy), and mix thoroughly. Refrigerate for at least two hours (preferably overnight).

Serve with tortilla chips, beer, and a game of your choice.

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