Texas Caviar (California Style)
- Serves: 10 – 15 as a side dish
- Preparation Time: 20 minutes
- Total Cooking time: 2 – 24 hours (refrigeration time)
This is not what you would think when you hear the word caviar, as a matter of fact it has absolutely nothing to do with fish, or fish eggs for that matter, the only thing it has in common with traditional caviar is that it makes a meal fit for a king. As pleasing to the eyes as it is to the palate this is a delicious dip for tortilla chips as well as an amazing side dish or salsa served over grilled steak or lamb.
| Amount | Measure | Ingredients |
|---|---|---|
| 3/4 | cup | garlic flavor red wine vinegar |
| 2 | tbsp | lemon juice |
| 1/2 | cup | vegetable oil |
| 1/2 | cup | sugar |
| 1 1/2 | tsp | salt |
| 1/2 | tsp | black pepper |
| 2 | tbsp | garlic, crushed |
| 1 | cup | tomato, seeded and finely chopped |
| 1 | 15oz can | canelli beans, drained |
| 1 | 15oz can | black eyed peas drained |
| 1 | 15oz can | pinquito beans, drained |
| 16 | oz | frozen white corn, thawed |
| 2 | tbsp | jalapeno chilies roasted, seeded and diced (about 2 medium whole chilies) |
| 1/2 | cup | fresh cilantro, chopped fine |
| 1/2 | cup | red bell pepper, finely diced |
| 1/2 | cup | yellow bell pepper, finely diced |
| 1/2 | cup | celery, finely diced |
| 1 | cup | red onion, chopped fine |
To prepare:
Whisk together the vinegar, lemon juice, sugar, salt and pepper until well mixed. Mix the remaining ingredients together in a large preferably non metallic bowl and pour the marinade over the top, stir to mix. Cover and refrigerate at least 2 hours, preferably overnight. Serve with tortilla chips or over grilled steak.
