Texas Caviar 1 1/2 cups chopped seeded tomato 1/3 cup thinly sliced green onions 2 tablespoons canned chopped green chilies 2 tablespoons white wine vinegar 1 tablespoon minced seeded jalapeño pepper 1 tablespoon chopped fresh cilantro 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon pepper 1 garlic clove, minced 1 (15.8-ounce) can black-eyed peas, drained Jalapeño slices (optional) Cilantro sprigs (optional)
Combine all ingredients in a bowl. Cover and chill (make it one to three days ahead so the flavors will mellow). Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips. Yield: 3 1/2 cups (serving size: 1/4 cup). Enjoy. Marilyn _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
