Mexican Caviar Recipe
Serve with tortilla chips.
2 large tomatoes, finely chopped
5 green onions, chopped
3 tablespoons olive oil
3 1/2 tablespoons tarragon vinegar
1 (4 ounce) can chopped green chili peppers
1 (2.25 ounce) can chopped black olives
1 teaspoon garlic salt
1 teaspoon salt
In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.
Texas Caviar Recipe
2 (16.00 ounces) cans black-eyed peas, drained
1 medium jalapeno, minced
1/4 small white onions, chopped
1/3 cup Italian dressing
1/2 green bell peppers, chopped
1 teaspoon seasoning salt
2 teaspoons chili powder
2 teaspoons ground cumin
1/3 teaspoon ground red pepper
Combine black-eyed peas with remaining ingredients. Serve chilled with corn chips.
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