Saturday, March 2, 2013

Texas Caviar


Combination of Nina's A2News recipe and a web recipe on Hints from Heloise
Per Heloise:   Serving Size: 12   Preparation Time : 24:00
     *Divided in 2010 because the original makes way too much
     compared to the other salads for New Year's.  Some
     additional notes were added on the printout of 2004 over
     the years and are incorporated here.

8 oz Pace brand picante sauce, medium hot (half a 16 oz. jar)
1 can (15.5oz) blackeyed peas, drained
half a (15.8 oz) can white hominy, drained (~1 cup?)
1/2 medium green pepper, diced
1/2 medium white onion, diced
2 roma tomatoes, skinned, seeded and diced
cilantro - about 1/4 cup, finely chopped
     (=~ 1 oz before removing stems)
1/2 medium jalapeno ‑‑ seeded and chopped
2 scallions, chopped, white and green both
1 garlic clove, minced
1/2 T sugar (or less)
1/4 tsp salt (or less or none)
1 T black pepper ‑‑ coarsely ground (or more **)
1 T cumin powder (or more**)
1 1/2 T lime juice (or more**)

Mix all ingredients together and marinate in refrigerator for 24
hours or more.  A few hours might be enough if you need Tex Cav in a hurry.

** In 2010, I was following the full recipe and forgot to divide these ingredients in half, so used 2 T each of black pepper and cumin, and 3 T lime juice.  It was fine.

                       rjm 9/2;11/23/02;1/4/03;11/11/04;1/3/11

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