Skinny Texas Caviar

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The Skinny


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6 cups cooked black-eyed peas, drained, but juice reserved. (I prefer to cook dried black-eyed peas from scratch with the method I use in this recipe, but you can use canned. I don’t recommend frozen for this recipe as the broth will have little flavor.)

1 large red bell pepper, small dice

1 large green bell pepper, small dice

1 large yellow bell pepper, small dice

1 bunch green onions, chopped

2 fresh jalapenos, minced

2 T fresh garlic, minced

1 T fresh oregano, minced

1/4 c fresh parsley, minced

1/4 c fresh cilantro, minced

1/4 c reserved juice from home cooked or canned peas

3 T red wine vinegar

1 T Worcestershire sauce

1 T olive oil

2 to 3 t Tabasco sauce (If you have normal taste buds, use 2. If you’re from Texas or New Mexico, you’ll want 3!)

1 t salt

1/2 t black pepper

1/2 t ground cumin

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