Friday, January 2, 2009

Texas fish

  • Got this recipe from my friend Pearl who in turn got it from a friend holidaying in Texas. She says it is so good that you can eat it by spoonfuls. I agree!

    Texas Caviar

    1/2 cup sweet red pepper, coarsely chopped
    1/2 cup sweet green pepper, coarsely chopped
    1/2 cup chopped onion, finely chopped
    1/2 cup celery, finely chopped, I use 1 cup and omit onions
    1 540 ml (19 oz) can chick peas or black eyed peas, drained
    1 540 ml can black beans or kidney beans, drained
    1 341 ml (12 oz) can niblet corn, not drained

    1/2 cup sugar, I have used slightly less with good results
    1/2 cup vinegar
    1/2 cup olive oil
    1 tsp cayenne pepper, more if you like a lot of spice
    1/2 can jalepeno peppers
    Let sit in a covered container in fridge overnight.
    Serve with multigrain tortilla chips.
A wonderful 'veggie filled' snack.


  1. Yum....what a great looking dish to serve...and I can almost taste it already. This is my kind of caviar! Oh...and the dressing...super! jalepeno peppers would be fine by me....for a bit of a nip! I can well imagine how one would eat it with a spoon .... why wait for the chips! Thanks for the post!

  2. That is a caviar I would dig into! Looks yummy.

  3. Sounds wonderful, but as for me, I'd eliminate the sugar all together. Love it tangy, not sweet. Thanks for sharing.

  4. oh this looks great...our family would really enjoy this,next week menu for sure! but betty this has you and hubby eat it with or without ;^D.

  5. Oh Char 'without' of course!
    I was tempted to omit onions in the recipe that I posted but that would never do!! smile

  6. I made a very similar Texas caviar yesterday! This one looks really yummy--like it has a good kick to it and I like that:)

  7. I've made Texas Caviar several times and it is always a hit with friends. I don't think I'm brave enough to try the fishy caviar. I'll stick with Texas Caviar.

    Have a great weekend!

  8. I've made this before (without chick peas) and really didn't care for it. I think the chick peas will make all the difference. I'm gonna try it again. Did I mention I love chick peas?

  9. What a beautiful and colorful salad. Your post made me wonder about the history of this dish, so I looked up more info on the net. Here's an interesting link that tells of the history of this food:


  10. Texas Cavier is simply divine. Your recipe is beautiful. Thanks for sharing.

  11. I think I'd like this kind of caviar!

  12. hmm...i had this for the first time last week at a potluck! was SO SUPER GOOD! i will be making it again shortly! :)
    not sure exactly what she had put in hers, but i'll try this recipe, i'm sure it'll be similar enough! i googled it earlier this week, and saw a few variations. this one looks good! THANKS!

  13. Ohh .. I make something similar to this and it is a long-time favorite. I think I'll try it with your variations!
    It looks perfect !!

  14. Once I had started making a three bean salad, decided I didn't like green beans, and started changing things around. What I ended up with was a recipe that is very, very much like yours. I don't use cayenne, but I do use cumin; no jalapenos, but that's a great idea and I'm going to copy it. Now I know the name of the recipe! It really is great!

  15. Yummy, another savory to add to my list of appy's. I love using these kinds of recipes, as their is substance to them, and when you have a crowd, there's nothing like tortilla chips and a new recipe.
    I used your brunch sausage recipe several times over the holidays.
    Grand reviews.

  16. I know we would enjoy this recipe! Sounds like something good for the Super Bowl game! Thanks!

  17. Oh Betty, I am hungry for this right now, but I don't feel like chopping. .can you bring me some, I promise rain tommorrow instead of snow.

  18. I am making this for myself for mother's day. I can't wait to eat it.

  19. The name is a joke! "Black-eyed peas are so good that we think they're on par with caviar" and both caviar and black-eyed peas are small and round, etc.

    Another version at Texas

    When I make it, I vary this recipe as follows:

    1) 2 ribs celery, minced (we like crunch!)
    2) Zest of 1 lime
    3) Juice of 1 lime + enough cider vinegar to equal the 2 tablespoons called for in the recipe
    4) More cilantro
    5) Seed the tomatoes

    Occasionally, it's made with black beans, but black-eyed peas are really the standard. They've always been popular here, and are eaten at New Year's for good luck and prosperity.

    We usually serve it with either scoop-style corn chips or toasted pita chips.

    Here's a bit on how it became popular. I don't know if that's the original recipe; I sort of doubt it. The one posted above is much healthier, although it's a bit more work.

    It's much better the second day. The onion and chiles are sort of clamorous until it's mellowed.

  20. Can't be Texas Caviar if you leave the jalapeno out.

  21. Use Splenda! you can't even tell the difference!! :-) Always tastes better when you let it marinate overnight!

  22. Use Splenda you can't even tell the difference after it marinates overnight!!! :-)