From Sandi's Recipe File - Prairie Caviar

Presents

"Prairie Caviar"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes about 2 quarts

Amount Ingredient

1 pound dried black eyed peas

1/2 cup olive oil

1/4 cup red wine vinegar

3 cloves garlic, minced

1 medium size sweet green pepper, cored and finely chopped

1 medium size sweet red pepper, cored and finely chopped

3 medium sized yellow onions, finely chopped

6 green onions, chopped

2 jalapeno peppers, rinsed, seeded, and chopped

1 teaspoon salt

Lettuce leaves for garnish (optional)

Preparation Instructions:

Pick over and rinse the black eyed peas and place in a large saucepan or flameproof casserole. Add enough unsalted water to cover, and bring to a boil over high heat. Remove from the heat, cover, and let stand for 1 hour.
Return peas to high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour or until peas are tender, adding more water if necessary to prevent scorching. Drain.
Put 1 1/2 cups of the peas in an electric blender or food processor. Add the oil, vinegar, and garlic, and puree until smooth.
Transfer the puree to a large bowl. Add the remaining peas, the sweet green pepper, sweet red pepper, yellow onion, green onions, jalapeno peppers, and salt, and mix well. Cover and refrigerate overnight before serving. Will keep, refrigerated, for up to 48 hours. To serve spoon onto a platter lined with lettuce, if desired, or into a serving bowl. Serve with tortilla chips, crackers, bread rounds, or pita bread wedges. Makes about 2 quarts.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore