This rustic salsa is sometimes called Texas Caviar. It was made popular in Texas by a chef and cookbook author named Helen Corbitt, who built Neiman-Marcus into a shopping mecca known as much for its food as its over-the-top gifts.
My version is a no-recipe recipe, using up bits and bobs from the kitchen to create this tasty snack. Tortilla chips are my crunch of choice and with a bowl of this on hand, lunch is served.
Cowboy Caviar Recipe
Begin with these ingredients:
1 (15-oz.) can black-eyed peas, drained
2 Roma tomatoes, chopped
1 cup frozen corn, thawed (or 1 small can corn, rinsed)
1/2 red onion, sliced into thin arcs
2 small or 1 large jalapeno, ribs and seeds removed, finely diced
2 cloves garlic, minced
1.Toss ingredients together in a bowl.
2. Season with salt and pepper — be generous.
3. Pour in a couple tablespoons red wine vinegar, toss, then a couple tablespoons olive oil. Toss.
4. Taste and season to your liking. Does it need more heat? Add jalapeno or a splash of hot sauce.
5. Serve with your favorite tortilla chips. Store leftover cowboy caviar in a covered container in the refrigerator for up to five days.