Texas Caviar

Texas Caviar

Courtesy Vivian Howard
4 cups
Pati Jinich
Course: Antojos, Salad, Side Dish
Cuisine: American
Keyword: black eyed peas, brown sugar, field peas, oregano, parsley, scallions, serrano chiles, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Total Time: 10 minutes
Texas Caviar recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

Ingredients

  • 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

To Prepare

  • 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.

15 comments on “Texas Caviar

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  2. 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!

    1. 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.

  3. 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.

      1. I agree with you Mark. That comment was totally unnecessary. They are both great chefs in their own, very different genres.