2cupsdried field peas or black eyed peas, cooked, drained and rinsed
1cupsmall-diced cocktail tomatoes, plus 1/4 cup of their liquid*
1/2cupthinly sliced scallions
1serrano chile, stemmed and chopped
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.