Saturday, January 1, 2011

Texas Caviar (Black-Eyed Peas)

While researching a recipe for Texas Caviar, I found one that called for hominy.  Intrigued, I bought a can of hominy, and combined a few different recipes to arrive at the one below.  My family of salsa connoisseurs, gave it a big thumbs up!  

Hominy, a food staple in Mexico, Central America and the American south, is a dried maize (corn), that has been treated with a corrosive agent to preserve the more healthful aspects of the corn kernel.  Canned hominy has already been cooked, so its soft, and creamy in texture.

Black-eyed peas, are actually a bean.  They're eaten throughout the southern states, and are considered a must-have on New Year's Day dinner tables, as they're thought to ensure prosperity in the coming year.

I like my salsa to have a little kick, so I used one jalapeno pepper.  For more heat, add another.

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can yellow hominy (try it, but in a pinch you can use frozen or canned corn)
2 medium sized, seeded, fresh tomatoes, diced
1-2 fresh jalapenos, stemmed, seeded, and finely minced
2 bunches green onions, white and light green part only, chopped
1/4 cup fresh cilantro (leaves only), chopped
8 tablespoons red wine vinegar
8 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or, 1 large garlic clove finely minced)
1 teaspoon dried oregano
1 teaspoon ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate at least 2 hours before serving.  Adjust seasonings to taste.  Serve with good quality corn chips.