Since there isn't a lot of traffic to my cooking blog 
I thought I'd post this here. Of course, on New Year's Day we have the traditional Black-Eyed Peas (Hoppin' John), pork tenderloin and cabbage (to put money in your pocket for the coming year). However, this recipe is much more festive and fun to make. So, every New Year's Eve I make my favorite Texas Caviar Dip, whether we're having a party, going to a party, or just staying home. Not many people can pass this up because it is totally delicioso. Enjoy!
I thought I'd post this here. Of course, on New Year's Day we have the traditional Black-Eyed Peas (Hoppin' John), pork tenderloin and cabbage (to put money in your pocket for the coming year). However, this recipe is much more festive and fun to make. So, every New Year's Eve I make my favorite Texas Caviar Dip, whether we're having a party, going to a party, or just staying home. Not many people can pass this up because it is totally delicioso. Enjoy!INGREDIENTS:
3 (15 ounce) cans black-eyed peas, drained, rinsed
1 cup red bell pepper, finely chopped
1 small green bell pepper, finely chopped
1 cup thinly sliced green onions
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup loosely packed chopped Italian parsley
2 jalapenos, seeded, deveined & minced
4 large garlic cloves, crushed
1 large tomato, coarsely chopped
6 tablespoons white wine vinegar
1 cup plus 2 tablespoon extra-virgin olive oil
salt and pepper, to taste
1 cup red bell pepper, finely chopped
1 small green bell pepper, finely chopped
1 cup thinly sliced green onions
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup loosely packed chopped Italian parsley
2 jalapenos, seeded, deveined & minced
4 large garlic cloves, crushed
1 large tomato, coarsely chopped
6 tablespoons white wine vinegar
1 cup plus 2 tablespoon extra-virgin olive oil
salt and pepper, to taste
Combine the peas, bell peppers, green onions, Tabasco sauce, Worcestershire sauce, parsley, jalapenos, garlic, tomato, vinegar and olive oil in a nonreactive bowl and mix well. Chill, covered, for 8 hours or longer. Stir in the salt and pepper and let stand until at room temperature. Serve with tortilla chips.
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