Looking to add sugar and spice to a basic party dish? This week on "In the Pantry," Aida Mollenkamp shows you how to make Texas Caviar, a versatile dip that tastes as glam as its name.
"What's awesome about Texas Caviar is that this is a dish that can be used for so many different things," says Mollenkamp. "Serve it with chips and you have a dip. Add it to your favorite grilled meat and you have a really easy sauce. Or you can even take it to a picnic and use it as a side."
Mollenkamp says the dish can be made a few days ahead of time and refrigerated: "All the flavors will actually come together and taste even better."
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3-4 tablespoons red wine vinegar
1/3 cup canola or vegetable oil
Sugar, to taste
Salt, to taste
4-5 pickled jalapeños
1 Roma tomato, seeds removed and roughly chopped
2 15-ounce cans of black-eyed peas
1 finely chopped white or yellow onion
2 15-ounce cans of corn kernels
1 clove of garlic, roughly chopped
2 red bell peppers, finely chopped
Herb (cilantro, parsley, or chives)
Add about 1 tablespoon of red wine vinegar to a bowl and whisk in 1/3 cup of canola or vegetable oil. Add sugar and salt to taste.
Roughly chop the jalapeños and place in a bowl. Add the chopped Roma tomato, the black-eyed peas, the chopped onion, a dash of red wine vinegar, the corn kernels, the chopped garlic, a bit of sugar to taste, the red bell peppers, and your herb of choice. Add vinaigrette and stir to combine. Adjust the seasonings to taste. Serve.
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