For a printable version of this recipe and complete ingredients listing, click here.
Grace is still trying to sort out some Internet connection issues, so Emily is dropping by the Red Kitchen yet again.
Blackeyed peas are a New Year’s Day tradition in many households, and ours is no exception. While I don’t put much stock in luck, I’ll take any excuse I can find to eat blackeyed peas. This Southwestern variation is one of my favorites.
My first encounter with Texas caviar was at the Big Texan Steak Ranch in Amarillo, which served it with tortilla chips as an appetizer. This is a variation on that recipe.
Start by throwing three or four green onions in a blender or food processor and mincing them at high speed. If your local discount grocer carries fresh jalapeno or serrano peppers, core one and mince it with the onions. (If you can’t find fresh hot peppers, a can of chopped green chiles or a few shakes of hot sauce will do.)
Drain two cans of blackeyed peas and dump them into a good-sized bowl. Add about half a cup of Italian dressing, a tablespoon of taco seasoning, and a few good shakes of cumin. Mix well.
Dice a Roma tomato and half a bell pepper and stir them into the mixture. If you can’t find good tomatoes, you can either leave them out altogether or substitute half a can of diced tomatoes. Sprinkle lavishly with seasoned salt (Ron is fond of Lawry’s, but you can use anything you like), stir one more time, and chill in a covered container for a few hours to let the flavors blend.
Serve with tortilla chips.