Lone star caviar (black-eyed pea relish)

1 Servings

Ingredients

Quantity Ingredient
1 pack (16-ounce) frozen black-eyed peas
1 cup Green pepper; chopped into pieces about the size of black-eyed peas
1 cup Red bell pepper; chopped into pieces about the size of black-eyed peas
¼ cup Finely chopped jalapeno pepper; ribs and seeds removed
1 cup Yellow onion; chopped into pieces about the size of black-eyed peas
1 cup Finely chopped green onion; including green tops
2 Cloves garlic; finely chopped
1 cup Finely chopped parsley
2 teaspoons Salt; or to taste
1 teaspoon Maple syrup; optional
¾ cup Vegetable or olive oil
¼ cup Red wine vinegar

Directions

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

Place black-eyed 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 recipelu-digest by molony <molony@...> on Mar 10, 1998

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