Saturday, August 9, 2008

Cajun Caviar

The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.

Cajun Caviar
shared at the event by Ruth
recipe can be found here

1 (10 1/2 ounce) can black eyed peas, drained
1/2 cup bell pepper, chopped (I use a mixture of red and yellow peppers)
1/2 cup green onion, chopped
1 garlic clove, minced (large)
1/3 cup pickled jalapeno pepper, chopped
1 teaspoon cumin
2 tablespoons fresh cilantro, chopped
1 tablespoon wine vinegar
2 tablespoons olive oill

Combine all ingredients and mix well.
Cover and refrigerate for at least 2 hours, but overnight is best.
Keep chilled until ready to serve with tortilla chips, corn chips or crackers.