Who is ready for a party? This Texas Caviar with Roasted Peppers will be the hit of the party on its own, but especially when served with some chips. It is so delicious it is worth the extra effort to roast the peppers on your own. The fact that it is good for you too is just a bonus!
My mom is from Texas. On New Year ’s Eve she always served Texas Caviar with Roasted Peppers. To the uninitiated, that’s a black-eyed pea salad with peppers and garlicky Italian dressing. I remember the first time I laid eyes on it, my parents were having a New Year’s eve party, and my mom had piled it high into a tall glass bowl. I think my eyes were only table height, but they were glued to that brightly colored salad. I literally was salivating over it.
Now I always make it for New Year’s. It is a great dish to bring to a party because it can be a festive salad or side dish. Or it can be a dip if you serve it with tortilla chips or (Gasp!) Frito Scoops. Plus, eating black-eyed peas is supposed to bring good luck in the New Year. More authentic versions include a jar of chopped pimentos and a bottle of Italian Dressing. [I think my mom used a packet of Good Seasons to make hers.] Here I took a more from-scratch approach. I went the extra mile and roasted the peppers and added a little chipotle to give it a little smoky flavor.
Nutrition Bonus: Black eyed peas are high in protein and fiber and are a good source of Iron and Magnesium.Print
To Make Ahead: Combine all ingredients except scallions and refrigerate 1 day ahead. Stir in scallions before serving.
- 2 cups dry black-eyed peas, sorted
- 1 red bell pepper
- 1 green bell pepper
- 1 clove garlic
- 2 teaspoons kosher salt, divided
- ¼ cup canola oil
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lime juice
- 2 teaspoons sugar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground chipotle chile powder, or to taste
- 2 jalapenos, minced, seeds included to taste
- 1 bunch scallions, thinly sliced
- Soak black eyed-peas in a large bowl of water at least 7 hours or overnight. Drain and place in a large saucepan. Cover with a generous amount of water and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook until tender, about 20 minutes.
- Meanwhile, arrange oven rack in upper third of the oven and turn on broiler. Line a heavy baking sheet with aluminum foil and place red and green peppers on it. Broil the peppers, turning every 3 to 5 minutes, until the skin is blackened and blistered on all sides, 15 to 20 minutes total. Transfer the peppers to a heat-proof bowl, cover with foil and let steam until cool enough to handle, about 20 minutes. Peel of the blacked skin and remove seeds. Dice the flesh.
- Finely chop garlic. Sprinkle 1 teaspoon kosher salt over the garlic and mash with the side of a chef’s knife to form a paste. Transfer the garlic paste to a large bowl. Whisk in the remaining 1 teaspoon salt, canola oil, olive oil, vinegar, lime juice, sugar, black pepper and chipotle chile.
- When the peas are tender, drain thoroughly and add to the dressing in the bowl. Stir in jalapenos, scallions and the diced roasted peppers and stir to combine. Refrigerate up to 2 days.
Who is ready for a party? This Texas Caviar with Roasted Peppers will be the hit of the party on its own, but especially when served with some chips.
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g