Texas Caviar


Texas Caviar

Texas Caviar

Caviar Texano, recipe courtesy of Vivian Howard

Recipe Yield

4 cups

Cooking time

10 minutes

Rate this recipe

4.43 from 7 votes


  • 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.


21comments inTexas Caviar

  1. Carol Slosberg

    Mar 15

    Love Vivian Howard, thanks for sharing her recipe.

    1. Pati Jinich

      Mar 18

      I love her too!

  2. 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.

    1. Pati Jinich

      Jan 22

      Sounds yummy Trice, thanks for sharing!

  3. 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?

    1. Pati Jinich

      May 10

      No canned black eyed peas, the 30 minutes mean that your start with your beans already cooked, drained and rinsed 🙂

  4. 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
    Many awesome thoughts; youu have unquestionably managed to get
    on my list of sites to watch!

    Keep up the great work!
    Alll the best,

    1. Pati Jinich

      Aug 11

      Thanks for the kind words and good luck with your new blog Theobald 😉

  5. 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!

    1. 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/

      1. Leta

        Oct 24

        Yum! I must have shrimp. The cocktail sauce reminds me of the Bloody Maria cocktail (Bloody Mary made with tequila.)

  6. Lourdes

    Oct 21

    I loved this episode. They are both great chefs. Different of course. That’s what makes them special

    1. Pati Jinich

      Oct 21

      Thank you, Lourdes!

    2. Leta

      Oct 21

      I loved this episode so much: two of my favorite chefs learning from each other!

      1. Pati Jinich

        Oct 22


  7. stephanie

    Oct 20

    what are cocktail tomatoes?

    1. 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.

  8. 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.

    1. Pati Jinich

      Oct 19

      Vivian is so wonderful!

    2. Mark Zubik

      Dec 13

      What? I can only hope that Vivian Howard doesn’t agree with your hateful comments.

      1. Robin

        May 16

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

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