Texas Caviar
Caviar Texano, recipe courtesy of Vivian Howard
Recipe Yield
4 cups
Cooking time
10 minutes
Rate this recipe
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.
Comments
21comments inTexas Caviar
Carol Slosberg
Mar 15
Love Vivian Howard, thanks for sharing her recipe.
Pati Jinich
Mar 18
I love her too!
Trice
Jan 18
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.
Pati Jinich
Jan 22
Sounds yummy Trice, thanks for sharing!
fredmaryyu@gmail.com
May 08
haven’t made yet but it reads cooking time 10 minutes, does this mean you are using dried or canned black eye peas?
Pati Jinich
May 10
No canned black eyed peas, the 30 minutes mean that your start with your beans already cooked, drained and rinsed 🙂
www.Woostersource.Co.uk
Aug 10
Well writgten and done.
I’ve only just begun writing myself in the past few
weeks and rwalized that many bloggers merely rehash old content but
add very littlee of worth. It’s great to seee an enlightening write-up
of some genuine value to your readers and I.
It is actually on the list off details I need to emulate being a new blogger.
Audience engagement and content quality are
king.
Many awesome thoughts; youu have unquestionably managed to get
on my list of sites to watch!
Keep up the great work!
Alll the best,
Theobald
Pati Jinich
Aug 11
Thanks for the kind words and good luck with your new blog Theobald 😉
Leta
Oct 21
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!
Pati Jinich
Oct 22
Horseradish is great! I like to add a bit to mayo for my hot dogs: http://patijinich.com/pati_2020/bacon-cheese-dogs-with-avocado-relish/ an of course in my cocktail sauce too: http://patijinich.com/pati_2020/serrano-cocktail-sauce/
Leta
Oct 24
Yum! I must have shrimp. The cocktail sauce reminds me of the Bloody Maria cocktail (Bloody Mary made with tequila.)
Lourdes
Oct 21
I loved this episode. They are both great chefs. Different of course. That’s what makes them special
Pati Jinich
Oct 21
Thank you, Lourdes!
Leta
Oct 21
I loved this episode so much: two of my favorite chefs learning from each other!
Pati Jinich
Oct 22
🙏
stephanie
Oct 20
what are cocktail tomatoes?
Pati Jinich
Oct 21
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.
Angelina
Oct 19
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.
Pati Jinich
Oct 19
Vivian is so wonderful!
Mark Zubik
Dec 13
What? I can only hope that Vivian Howard doesn’t agree with your hateful comments.
Robin
May 16
I agree with you Mark. That comment was totally unnecessary. They are both great chefs in their own, very different genres.