TEXAS CAVIAR

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This is my favorite snack in the whole world; serve with tortilla chips or as a salsa. This recipe makes a ton!

Provided by TJ Lombard

Time 1h30m

Yield 12

Number Of Ingredients 19

Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
½ cup canola oil
½ cup ketchup
¼ cup white wine vinegar
2 jalapeno peppers, minced
4 cloves garlic, minced
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon dried basil
¼ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon celery salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme

Steps:

Mix black-eyed peas, onion, red bell pepper, yellow bell pepper, green bell pepper, canola oil, ketchup, vinegar, jalapeno peppers, garlic, oregano, cumin, salt, basil, chili powder, paprika, celery salt, black pepper, and thyme together in a large bowl. together in a large bowl.
Cover bowl with plastic wrap and refrigerate to let the flavors mingle, at least 1 hour.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 24.9 g, Fat 10.3 g, Fiber 5.5 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 757.6 mg, Sugar 3.7 g

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