Chile Underground's Texas Caviar
By: Dr. Mitchell R....
Published: Monday, January 10, 2011 - 9:00am

Ingredients




1 teaspoon light olive oil
1/2 large yellow onion, nicely chopped
1 green bell pepper, fine-chopped
3 jalapeño (or Serrano) chiles, minced
1 pint super-sweet grape tomatoes, quartered
1 tablespoon minced jar garlic
1 can (15 oz) black-eyed peas, drained
1 can (15 oz) black beans, drained
1 can (11- 15 oz) sweet kernel corn (white shoepeg by preference)
1 bunch scallions, including light green tops, sliced across into angled rings
2 oz red wine vinegar
1 ounce quality balsamic vinegar
1 ounce light olive oil
1 ounce extra-virgin olive oil
1/2 teaspoon each salt, ground black pepper, and garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 bunch fresh cilantro, leaves only

Preparation

1 Heat the oil in a large skillet over medium-high heat 2 Add onion and cook for just a minute or two with stirring 3 Add bell pepper and stir for another minute 4 Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes 5 Add the garlic and stir for 30 seconds or so 6 Transfer skillet contents to a large mixing bowl 7 Combine in the peas, beans and corn 8 Stir in the sliced scallions; set aside 9 In a small mixing bowl, combine remaining ingredients and whisk until smooth 10 Pour sauce over the Caviar 11 Take most of the cilantro leaves and mince them 12 Add minced cilantro to the Caviar 13 Refrigerate for at least 2 hours. 14 Garnish with remaining cilantro leaves 15 Serve with hearty corn chips (no wimpy chips allowed!)

About


Texas Caviar is a great party dip, and is popular with the football-watching crowd. This version makes a big batch, so have plenty of folks over when you serve it! Keeps for a week or so in the refrigerator.

Comments:
Liz Mackie

Sounds delicious!