Wednesday, January 4, 2012

Don't Mess With Texas {Caviar}.

In my family, it's tradition to eat some black-eyed peas at the start of each new year - very Portuguese. Given that I've recently spent quite a bit of time in the great state of Texas {and that half my family is from there}, I thought Texas caviar would be a nice alternative to a heavy stew. Plus the avocado gives a cool, California twist - after all, it was 80+ degrees each day in Palm Springs.


  • 2 cans black-eyed peas, drained and rinsed
  • 2 tomatoes, chopped (optional)
  • 1 medium sweet onion, chopped
  • 1/2 cup chopped jalapeno peppers
  • 8 oz of Italian dressing
  • cayenne pepper to taste
  • 2 avocados; peeled, pitted, and chopped
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Serve with tortilla chips and enjoy!

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