Black Eyed Pea and 3 Pepper Salsa or Texas Caviar
Prep time: 
Total time: 
Serves: 6
(VERY loosely adapted from Gourmet Magazine, January 1999 Pickled Black Eyed Peas and my submission to this month's Gourmet Unbound. Also sometimes referred to as Texas caviar.)
  • 2 cans of cooked black eyed peas, drained and rinsed,or about 22 oz. of cooked black eyed peas
  • 1 small red bell pepper
  • 4-5 jarred piquillo peppers (these can be replaced with pimentos or roasted red peppers)
  • 6-7 jarred pickled guindilla peppers (These are a Spanish pepper -- I bought my stash at Trader Joe's. These can also be replaced with peperoncini or my beloved pickled jalapenos).
  • ½ bunch parsley
  • 5 scallions
  • 3 cloves garlic
  • 2 tsp. red wine vinegar
  • 2 T. extra virgin olive oil
  • ½ tsp. Sriracha or a hot sauce of your choice
  • 1 T Worcestershire Sauce
  1. Finely chop all the peppers, the parsley, the scallions, and the garlic and add to a bowl with the peas. Combine the oil and vinegar, add Worcestershire sauce and hot sauce and toss with the peas and peppers. Serve with triscuits or tortilla chips.
Recipe by The Domestic Front at