Tuesday, April 16, 2013

Tried & True Tuesday ~ Texas Caviar (Salsa)

Last weekend I had the best salsa at my friend's home, and had to share...Texas Caviar!  This recipe is similar to the Black-Eyed Peas Sweet Corn Salsa my Maryland friend shared with me years ago.  It doesn't have feta but has some kick with spicy jalapeños!   It takes 24 hours to marinade in the fridge, but is so worth the wait!  It would be wonderful served over grilled chicken and fish. Honestly, it's so good, I could just eat it with a spoon! This is a bowl of sweet and spicy deliciousness!

Texas Caviar (Salsa)

Print Recipe

Marinade
  • 1 cup sugar
  • 1 cup extra virgin olive oil 
  • 1 cup white vinegar
In a medium size sauce pan, bring marinade to a boil, remove and let cool. 
Do not pour over salsa until it is cool, otherwise it will be mushy.

Salsa Ingredients

  • 1 1/2 cups chopped celery (chopped small)
  • 1 cup sweet onion chopped (chopped small)
  • 1/4 cup finely chopped jalapeños
  • 1 large jar pimentos drained and chopped
  • 2 cans extra sweet yellow and white corn
  • 1 can black-eyed peas
  • 1 can black beans drained
Mix marinade and ingredients and refrigerate for 24 hours. 
Drain marinade and serve with your favorite chips.  

Be sure to marinade for 24 hours.  According to the person that shared the recipe with my friend, anything less and it doesn't taste the same.  She also said fresh jalapeños work best.  
Enjoy!

Thanks for stopping by!
Cheers

6 comments:

Heather @ The Beating Hearth said...

I need a corn chip....STAT!

Danni Baird @ Silo Hill Farm said...

Oh yumm! Sometimes we use a similar recipe as a salad dressing when we have Tex-Mex! And yeah...I need a chip too!

Mel@Mellywood's Mansion said...

Yummy i love Salsa!

Natalie @ NorthShore Days said...

ooh this sounds good!!!!

Sherry Clarke said...

Fresh salsa season is almost upon us! I can't wait to give this a try...you make it sound so durn good.

Joy said...

Mary, I love Texas Caviar, and this sounds like a great recipe- thanks! Pinning! :)

Love, Joy @ Yesterfood.blogspot.com