Site Of The Moment:
Longhorn Caviar
* 1 ½ cups tomato, chopped and seeded
* 1/3 cup green onions, thinly sliced
* 2 Tbsp. canned chopped green chiles
* 2 Tbsp. white wine vinegar
* 1 Tbsp. jalapeno pepper, minced and seeded
* 1 Tbsp. fresh cilantro, chopped
* 1 Tsp. olive oil
* ¼ Tsp. salt
* ¼ Tsp. ground cumin
* 1/8 Tsp. pepper
* 1 clove garlic, minced
* 1 can (15.8 ounces) black-eyed peas, drained
* jalapeno slices, (optional)
* cilantro sprigs, (optional)
Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips.
NOTES:
This Texas "caviar" is made from black-eyed peas rather than fish eggs. Texans say you need to make it one to three days ahead so the flavors will mellow.
| WW
Points |
0.5 |
| Serving Size |
1/4 cup |
| Servings |
14 |
