Black-eyed peas give this spicy salsa a hearty twist. Texas caviar, a tailgating staple, tastes even better the day after it’s made. Don’t forget the tortilla chips for this addictive game-day delicacy.
2 (16-ounce) cans black-eyed peas, drained and rinsed
1 ½ cups chopped red bell pepper
½ cup chopped red onion
¼ cup finely chopped jalapeño pepper
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
¼ cup canola or extra-virgin olive oil
1 teaspoon sugar
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon ground black pepper
Tortilla chips, for serving
In a large bowl combine the black-eyed peas, red peppers, onions, jalapeños, garlic, and basil. Gently stir. In a small bowl whisk together the vinegar, oil, sugar, Italian seasoning, salt, and pepper.
Pour the dressing over the pea mixture, and stir to coat everything completely. Refrigerate for at least 1 hour before serving with tortilla chips.
MAKES 8 TO 10 SERVINGS.
TIP: Making this recipe the day ahead gives the dressing flavors more time to soak in.