Recipe - Marinated Black-Eyed Peas (Texas Caviar)

2 cup Shelled blackeyed peas
1 cup Vegetable oil
1/3 cup Wine vinegar
1 Clove garlic
1 teaspoon Salt
Ground black pepper; to
taste
1 tablespoon Parsley; minced
1 small Onion; thinly cut or sliced up
1 ds Tabasco sauce; optional

In a medium saucepan, cover shelled peas with salted water. Bring to a
boil, then simmer for 3040 minutes or until peas are tender but firm.
Prepare marinade while peas are cooking. Combine oil, vinegar, garlic
clove, salt, pepper and parsley (I add Tabasco sauce). When peas are done,
drain and toss, while warm, with cut or sliced up onion. Pour marinade over both.
Refrigerate for at least 2 days and up to 2 weeks. Remove garlic clove
after the first day. Drain before serving. Makes 4 salad servings or 68
condiment servings.

NOTES : From the recipe introduction: "About 75 miles southeast of Dallas
lies the small town of Athens, Texas, where the best blackeyed peas around
are grown. In July, when the peas reach perfection, the people of Athens
hold their annual celebration, the Blackeyed Pea Jamboree. This is a good
time to make up a batch of Marinated Blackeyed Peas some to enjoy right
away and some to put away for later. They make a delightful changeofpace
summer salad and a savory condiment on into fall and winter." This dish
(and some variations) are also known as Texas Caviar or Hill Country
Caviar.
Recipe by: Cooking Texas Style, 1993, p. 45

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997