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.

Friday Recipe Blogging

Jalapeno Guacamole

4 ripe avocados
2 jalapenos
1 medium tomato
2 cloves garlic
1 small white onion
2 tablespoons lemon juice
1/2 teaspoon cumin

olives
tortilla chips

Seed and peel the avocados, and place in a food processor. Chop 1 jalapeno, and the tomato and onion finely. Add these ingredients to the food processor along with the lemon juice and cumin, and crush in the garlic. Process on low until mixed thoroughly. Place in a serving bowl. Slice the remaining jalapeno into small slivers and place around the edge of the bowl as a garnish, along with the olives.

Serve with tortilla chips and a game of your choice, and be sure to have a beer handy if you cannot handle the heat.

Serving to in-laws not recommended.