Black-Eyed Pea Caviar

I have heard this called by many different names; Texas Caviar, Mississippi Caviar and Black-Eyed Pea Relish, to name a few. I believe that there are just about as many ways to flavor and adorn it, as there are names for it. Being a flexible creature it is open to as much or as little interpretation as you would like.

This is also very versatile in its uses. It can be everything from a humble dip for tortilla chips, to a salsa for grilled meats, or a tasty topping for eggs or anything else you fancy. Give them a shot, they don’t disappoint.

1 14 1/2 oz. can black eyed peas drained, rinsed well,

and drained again (if using dried peas, see note below)

2 scallions, sliced thinly and diagonally

1/2 c green or red, or mild or hot chiles, chopped into 1/4" dice

(or substitute green or red bell pepper)

1 T cider vinegar

1 lime, juiced

1 pickled jalapeno, minced (if one’s good… two’s better?!)

1 garlic clove, finely minced

1 1/2 t brown sugar

1/2 t salt

1/2 t chili powder, homemade preferred (a quick version is; 1/4 t powdered

chile, and a mix of a pinch of ground cumin and a similar

pinch of dried Mexican oregano)

1/2 t black pepper, freshly ground

1/4 c vegetable oil

Place the black-eyed peas, scallions, and peppers/or chiles in a non-reactive bowl and set aside.

Combine the remaining ingredients, except the oil, in a non-reactive container. Let sit for 15 minutes or so, then slowly drizzle in oil, stirring constantly. Pour dressing over the black-eyed peas and friends. Combine well and let marinade for 4 hours on the counter, or 24 hours in the refrigerator, stirring occasionally. The longer it sits the better.

Note: If using dried black-eyed peas, put 1 c peas and 1 14 1/2 oz. can chicken stock and 1/4 t salt in a suitable pot. Cover and simmer for 30-40 minutes, until peas are tender.