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- 1 teaspoon salt
- 1 teaspoon light brown sugar
- 2 cups dried field peas or black eyed peas cooked, drained and rinsed
- 1 cup small-diced cocktail tomatoes plus 1/4 cup of their liquid*
- 1/2 cup thinly sliced scallions
- 1 serrano chile stemmed and chopped
- 2 tablespoons chopped parsley
- 1 tablespoon chopped oregano
- 1/4 cup olive oil
- In a medium bowl, gently stir together the ingredients. Serve right away, or let the caviar marinate refrigerated overnight or up to 3 days before serving. Serve at room temperature with chips, endive, celery, or as a side.
- *Note: If you don’t have cocktail tomatoes and would still like to make this caviar, marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.
19comments inTexas Caviar
First time commenter and I love your show. I made my own cocktail tomatoes with the addition of a little horseradish. This dish was the perfect accompaniment to some rice and spicy lime chicken breasts.
Sounds yummy Trice, thanks for sharing!
haven’t made yet but it reads cooking time 10 minutes, does this mean you are using dried or canned black eye peas?
No canned black eyed peas, the 30 minutes mean that your start with your beans already cooked, drained and rinsed 🙂
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Thanks for the kind words and good luck with your new blog Theobald 😉
Big V said she also added horseradish and Jalapeno to her cocktail tomatoes, which sounds great to me! Horseradish is an under-rated marinade salad dressing ingredient, in my opinion!
Horseradish is great! I like to add a bit to mayo for my hot dogs: https://patijinich.com/pati_2020/bacon-cheese-dogs-with-avocado-relish/ an of course in my cocktail sauce too: https://patijinich.com/pati_2020/serrano-cocktail-sauce/
Yum! I must have shrimp. The cocktail sauce reminds me of the Bloody Maria cocktail (Bloody Mary made with tequila.)
I loved this episode. They are both great chefs. Different of course. That’s what makes them special
Thank you, Lourdes!
I loved this episode so much: two of my favorite chefs learning from each other!
what are cocktail tomatoes?
They are marinated tomatoes. If you can’t find any, Stephanie, you can make your own: Marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.
Great recipe, especially since it doesn’t have that overpowering Mexican flavor. I saw this episode, and Patti was clearly intimidated by Vivian. Vivian Howard is a super chef, author, and restaurantur, so I’m not at all surprised. Go Vivian, and best of luck in your future endeavors.
Vivian is so wonderful!
What? I can only hope that Vivian Howard doesn’t agree with your hateful comments.
I agree with you Mark. That comment was totally unnecessary. They are both great chefs in their own, very different genres.