Texas Caviar
Helen Corbitt, famed 1950s Neiman Marcus food director, first served “pickled black-eyed peas” on New Year’s Eve at the Houston Country Club. Marinated in garlic-and-onion vinaigrette, they were a huge hit and were later christened “Texas Caviar.” As the recipe made its way across the South, bell peppers, corn, and other ingredients were added. The big surprise here? Green tomatoes bring a bright, almost citrusy notes to the mix.
Ingredients:
- 2(14-oz.) cans black-eyed peas, drained
- 1(15.5-oz.) can white hominy, drained
- 2medium tomatoes, chopped
- 2green tomatoes, chopped
- 1medium green bell pepper, chopped
- 2jalapeño peppers, chopped
- 1/2cup onion, chopped
- 1/2cup fresh cilantro, chopped
- 2garlic cloves, minced
- 1(8-oz.) bottle Italian dressing
- Tortilla chips, for serving
Instructions:
Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips.
