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    You are in: Home / Southern / Texas Caviar Recipe
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    Texas Caviar

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs 30 mins

    0 mins

    Susie in Texas's Note:

    This is a wonderful salsa/dip that we serve at New Year's Eve parties so we can get a head start on "good luck" for the new year. Taste test to determine your own personal degree of hotness. To increase the "heat" add more jalapenos or some minced fresh cilantro.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place peas in a colander and rinse off juice.
    2. 2
      Drain well.
    3. 3
      Combine black-eyed peas with next 3 ingredients in a medium size mixing bowl.
    4. 4
      Place jalapeno peppers, vinegar, oil, garlic clove, lime juice and avocado into blender and combine until smooth.
    5. 5
      Add avocado mixture to pea mixture and combine well.
    6. 6
      Add salt to taste.
    7. 7
      Chill for a minimum of 2 hours.
    8. 8
      Serve with tortilla chips or corn chips.

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    Ratings & Reviews:

    • on January 24, 2003

      55

      A very nice appetizer. None of the ingredients were overpowering but all worked well together for a refreshing experience. It is another classic Southern recipe. The next time I make this, I probably will use the avacado with the whole ingredients instead of using it in the dressing, just for another color and texture. Thanks, Susie for sharing this delightful appetizer/side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2003

      45

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    Nutritional Facts for Texas Caviar

    Serving Size: 1 (163 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 139.0
     
    Calories from Fat 66
    47%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 395.9 mg
    16%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 5.0 g
    20%
    Sugars 1.4 g
    5%
    Protein 4.4 g
    8%

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