Recipe - Lone Star Caviar (Black-Eyed Pea Relish)

1 pack (16ounce) frozen blackeyed
peas
1 cup Green pepper; chopped into
pieces about the size of
blackeyed peas
1 cup Red bell pepper; chopped
into pieces about the size
of blackeyed peas
One fourth cup Finely chopped jalapeno
pepper; ribs and seeds
removed
1 cup Yellow onion; chopped into
pieces about the size of
blackeyed peas
1 cup Finely chopped green onion;
including green tops
2 Cloves garlic; finely
chopped
1 cup Finely chopped parsley
2 teaspoon Salt; or to taste
1 teaspoon Maple syrup; optional
Three fourths cup Vegetable or olive oil
One fourth cup Red wine vinegar

Cook blackeyed peas, according to package instructions, or just until
tender, 20 to 30 minutes. Drain well.

Place blackeyed peas in a large mixing bowl. Toss with peppers, onions,
garlic, and parsley. Whisk together oil, vinegar, maple syrup and salt.
Adjust seasoning to taste. Pour over vegetables and refrigerate overnight
to meld flavors.

Place in refrigerator containers for giving. Store up to 2 weeks,
refrigerated.

Makes 6 cups.

Serving Suggestions for Lone Star Caviar:

As relish with barbecue, roasted or grilled meats As a garnish for tomato
slices or green beans As a dip for chips or vegetable crudites

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998