Smokin’ Texas Caviar
(from saymyname’s recipe box)
3 1/2 cups
Source: From 'Vegan Fire and Spice' by Robin Robertson
Categories: Appetizers, Vegetarian
Ingredients
- 3 cups cooked black-eyed peas , drained and rinsed (or two 15.5 oz. cans)
- 1/4 cup minced onion
- 2 garlic cloves , minced
- 1 -2 canned chipotle chile , chopped
- 2 tablespoons minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
Directions
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In a food processor, combine the peas, onion, garlic, chiles, parsley, salt, cumin, and oregano; pulse until just mixed, but still retaining a coarse texture.
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Transfer mixture to a bowl; add in olive oil and vinegar; mix well.
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Taste and adjust seasonings; the flavor improves if allowed to sit for an hour or so before serving.