HOWARD L. PUCKETT
Yield
3 1/2 cups (serving size: 1/4 cup)

This Texas "caviar" is made from black-eyed peas rather than fish eggs. Texans say you need to make it one to three days ahead so the flavors will mellow.

How to Make It

Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips.

Ratings & Reviews

Tangy

veryslowcook
November 25, 2017
This exceeded my expectations. Love the tangy flavor. Good with tortilla chips. Sometimes I don't love black eyed peas, but there's nothing to dislike here!

mpdeerkoski's Review

NWfoodie
January 05, 2013
We really enjoyed this recipe. Simple and delicious! I will definitely be making this again.

NWfoodie's Review

mpdeerkoski
December 30, 2010
I have made this several times and it is always fantastic. I don't use canned black eyes though. I cook my own then use about 2 cups of the cooked peas which is roughly 15 - 16 oz. This is our go to New Year's appetizer.