July 8, 2013

Black Eyed Pea Salsa aka Texas Caviar

This is my version of Texas Caviar and I want to let you know, "it rocks".

I made it for the first time for a camping trip my hubby and I took a couple of weeks ago.
We ate the entire jar the minute we cracked it open.

I think it's a great alternative to regular salsa. Also would work great in place of relish on hot dogs, on grilled chicken and I'm sure a ton of other ways that escape me for the moment.

Linked with Foodie Friday and Weekend Potluck.

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Black Eyed Pea Salsa

15oz black eyed peas, rinsed and drained
2 tbsp red onion, chopped
2 tbsp fresh parsley, chopped
2 tbsp red wine vinegar
1 tbsp olive oil
2 cloves garlic, minced
1 plum tomato, chopped
3 tbsp red or green bell pepper, chopped
1 jalapeno, seeded and minced
7-8 shakes of tabasco
1/4 tsp cumin
2 tsp honey
Juice of 1 lime
Salt and Pepper

Stir all ingredients together. Let sit for 30 minutes for flavors to develop.


  1. Andrea,
    This Texas Caviar sounds delicious--I can easily see just gobbling it straight out of the jar. And so fresh and healthy--nice job!

    1. Thanks, Kirsten. Is is as good as you think. My sister sent me a message today. It said "I made your bean salsa, and ate the whole thing by myself. In, One, Day!", lol. I totally understood.

  2. Texas caviar is the best! I didn't know I liked black eyed peas until I tried it. Yours looks glorious--fresh and perfect for summer. Stopping by to say hi from Rattlebridge's Foodie Friday party :) (Amy | Club Narwhal).

    1. Thanks for stopping by Amy. I can eat an entire bowl by myself, lol.