Summary
With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.
Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.
Store-bought pickled jalapeños would work fine in this recipe, or you could make your own.
This recipe was featured as part of our story on summer dips.
Ingredients
For the dressing:
- 1/4 cup red wine vinegar
- 1 medium garlic clove, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
For the dip:
- 2 medium cobs white corn (about 1 pound), shucked
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 2 Pickled Jalapeños (see Game Plan note), stems removed and finely chopped
- 1 medium Roma tomato, seeded and cut into small dice
- 3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
- 1/2 cup small dice white onion
To serve:
- 2 tablespoons finely chopped fresh cilantro
- Tortilla chips