New Year's Caviar


3 cans (about 16 ounces each) black-eyed peas, drained and rinsed

1 large Vidalia or other sweet onion, finely chopped (2 cups)

1/2 cup chopped green or yellow bell pepper (half a large pepper)

1/2 cup chopped red bell pepper (half a large pepper)

1 jar (3 oz) capers, drained

1 to 2 gloves garlic, minced

1/4 tsp hot sauce or more to taste, (Frank's RedHot or Cholula)

Freshly ground black pepper

1 to 2 cups store-bought balsamic vinaigrette

3 to 4 dashes of liquid smoke (optional)

Tortilla chips or pita chips, for serving


Place the black-eyed peas, onion, bell peppers, capers, garlic and hot sauce in large bowl

Taste for seasoning, adding more hot sauce as necessary and black pepper to taste

Pour 1 cup of vinaigrette over the black-eyed pea mixture and stir to coat well

Add more if too dry

Add a few dashes of liquid smoke, if desired

Cover the bowl and refrigerate overnight

Stir occasionally while it chills

To serve, place the bowl on a tray and surround with chips

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