Classic Texas Caviar - Superbowl
. 43
43
Ingredients
| 31.6 | ounces |
black-eyed peas
2 cans, drained |
|
| 14 ½ | ounces |
tomatoes
1 can, diced and drained |
|
| 2 | medium |
jalapeño pepper
freshly stemmed, seeded and minced |
* |
| 1 | small |
onions
diced |
|
| ½ | large |
sweet yellow bell peppers
stemmed, seeded and diced |
* |
| ⅓ | cup |
cilantro
freshly chopped |
|
| 5 ½ | tablespoons |
red wine vinegar
|
|
| 5 ½ | tablespoons |
olive oil
|
|
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
freshly ground to taste |
* |
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 ¾ | teaspoons |
cumin
or to taste, ground |
Directions
Add all ingredients in a medium or big bowl, toss until combine well.
Cover and chill in the refrigerator for at least 2 hours or up to 2 days.
Just before serving, add more vinegar, salt and pepper if needed.
Place into a serving bowl and serve.
