Friday, June 22, 2007

Texas Caviar

  • 3 cans black-eyed peas (rinse & wash away the juice)
  • 1 large can black olives
  • 1 jar green olives (the broken “salad olives” are fine)
  • 1 med white or red onion
  • 5 stalks of celery
  • 6 med carrots
  • 4 med jalapenos
  • 1 large green bell pepper (or red or yellow)
  • 4 cloves garlic
  • salt & pepper
  • olive oil
  • apple cider vinegar

Wash & rinse canned peas and place in large bowl. Chop all remaining ingredients to about the size of the peas. Salt & pepper to taste. Add vinegar and oil. Refrigerate overnight.

We eat it bowls of it, but can be used as a relish or served on crackers.

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