1 (15-ounce) canblack-eyed peas, drained and rinsed
2Pickled Jalapeños (see Game Plan note), stems removed and finely chopped
1 mediumRoma tomato, seeded and cut into small dice
3/4 cupred bell pepper, seeded, white pith removed, and cut into small dice
1/2 cup small dice white onion
2 tablespoons finely chopped fresh cilantro
Makes:5 cups (8 to 10 servings)
With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.
Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.
Store-bought pickled jalapeños would work fine in this recipe, or you could make your own.
This recipe was featured as part of our story on summer dips.
1Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
For the dip:
1Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.
2Add black-eyed peas, jalapeños, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.