Texas Caviar  Texas Caviar 6822 texas caviar

Texas Caviar

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recipe picture  Texas Caviar a0ee2dcb74f647c38bcd934cf59752cc l

  • Serves
    roughly 5 cups
Creator Notes

A Texas and Southern staple, this dish became created by Helen Corbitt – a culinary luminary in Texas. For a New Year’s Eve dinner, Corbitt “re invented” the weak dish of dusky eyed peas by marinating them and serving them as a salad at the Houston Nation Club. The dish did not gain the name of Texas Caviar though unless it became served at the Driskill Hotel- evidently Texans made up our minds that it deserved a fancier name than “pickled dusky eyed peas!” The name stuck and so has this dish – in point of fact it became so standard that after Corbitt went to work at Neiman Marcus, the corporate canned it and offered it of their stores. Segment of or not it’s appeal is that it lends itself to particular person expression. Some originate it with corn and a few originate it with peppers – and a few originate it with each and every!! My version? No corn – hundreds peppers. —[email protected]

  • French dressing

  • 1/2 cup

    precise quality red wine vinegar

  • 1/4 cup

    balsamic vinegar

  • 2 teaspoons

    dijon mustard

  • 1/2 teaspoon


  • 1/2 teaspoon


  • 3/4 cup

    canola or vegetable oil
  • for the caviar

  • 15 oz

    can dusky eyed peas, drained and rinsed

  • 1/2 cup

    roasted red bell peppers, chopped

  • 1 bunch

    scallions, thinly sliced

  • 1

    red bell pepper, seeded and diced

  • 1

    orange bell pepper, seeded and diced

  • 1

    yellow bell pepper, seeded and diced

  • 1

    chipotle chile in adobo sauce, seeded and minced

  • 1/2 teaspoon

    adobo sauce

  • 2

    cloves garlic, minced

  • 1/2 bunch

    italian parsley, minced

  • 1 tablespoon

    worcestershire sauce
  1. Mix mustard, salt and pepper in a medium bowl. Add each and every vinegars and breeze unless mustard is completely integrated. Slowly breeze within the oil. Model and alter seasonings. Save aside.
  2. Mix the final ingredients in a immense bowl. Pour the French dressing over and hurry to combine the complete ingredients. Refrigerate in a single day. Encourage with tortilla chips or the weak fritos!

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