Texas Caviar

Ready in 1h

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1/2 c Cilantro; chopped
4 15-oz cans black-eyed peas
2 Garlic; minced
2 md Tomatoes; chopped
1 Green pepper; chopped
1 Bottle Italian salad
2 Jalapeno peppers; chopped
4 Green onions; chopped
1/2 c Onion; chopped

Original recipe makes 1



Toss it all together and marinate for at least 2 hours and up to 3 days. Serve as a dip with tortilla chips. (One variation calls for canned hominy in place of some of the peas) Obviously, the amounts are flexible depending upon tastes. For example, our onions are never 1/2 cup in size, a bunch of cilantro is always bigger than 1/2 a cup, and whos ever bought just 4 green onion?. Maybe thats why we usually make a double recipe.....? Posted to bbq-digest by Sherman Watkins on May 7, 1999,

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Calories Per Serving: 2058 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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