Texas Caviar #2

 

 

Serve on crackers or Bagette's sliced thin and toasted..

 

2 cups black-eyed peas (fresh cooked or canned)

1 tablespoon, oil

1 small can of  green chiles, chopped

Dash of cayenne pepper

2 tablespoons  onion, minced 

2 tablespoons celery, minced

2 tablespoons apple cider vinegar

salt  black pepper, to taste

 1 tablespoon fresh cilantro,or parsley,  minced 

2 Roma tomatoes, seeded and diced

 

Drain peas, rinse with cold water... 

Combine oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.

Refrigerate for several hours or overnight.

At serving time, add chopped tomatoes and cilantro/parsley, and mix carefully.