When I found his recipe in a newspaper one summer, it was the perfect time of the year to find fresh veggies required to make it. Since fresh veggies are plentiful at our Farmer’s Market every Saturday, it is a perfect time for me to share it with you. Also, it is low in fat. I must admit, it has become one of my favorite recipes.
Oklahoma ‘Caviar’
2 Medium tomatoes, seeded & Chopped (2cups)
I5 oz. Can Black-Eyed Peas, rinsed and drained
1 Medium Green Bell Pepper, Seeded and Chopped (About 1 1/2 Cups)
1/2 Cup Sliced Scallions
2 TBS Fresh Lemon Juice
1 to 2 Fresh Jalepeno Pepper, Seeded and Finely Chopped
2 Cloves Garlic, Minced
1TBS Chili Powder
1/2 TSP Ground Cumin
1/2 TSP Salt
Fresh Cilantro or Parsley to use a garnish in a medium bowl, Combine all ingredients except cilantro or parsley. Let stand at room temperature for 10 minutes, stirring occasionally, Then transfer to a serving bowl. Garnish with cilantro or parsley. Serve with tortilla chips.
