Chamorro Caviar

…..said to bring luck into the New Year, Black Eyed Peas is a must in the South!  Along side the many traditions, Black eyed peas is prepared and accompanied with Collard greens, which represents “green” like $.  I’m putting my own little twist on this timeless tradition, by adding limes and jalapenos, to give it a bit of a kick.  How about giving this recipe a try and ringing in the New Year with a little bit of “luck” on your side, and we all know, we could use some of that…..HAPPY NEW YEAR, 2014!

Serve with Tortilla chips

Serve with Tortilla chips

2 Tbsp. Red wine vinegar
2 fresh Limes, juiced
1 – 2 Jalapenos, chopped finely
2 – 3 whole Garlic cloves, finely minced
1 1/2 Tbsp. Extra-virgin Olive oil
1/2 tsp. Salt
1/8 tsp. Black pepper
Pinch of Accent
2 ripe Avocados, cubed
1 (15 oz.) can White corn kernels, drained
1 (15 oz.) can Black-eyed peas, drained (plain, not flavored)
3 – 4 Roma tomatoes, diced
1/2 cup diced green onion
1/2 – 3/4 cup fresh Cilantro, chopped finely

Start by draining the peas and corn in a colander, allow them to sit and drain while you prepare the dressing.










To make the dressing, combine in a large mixing bowl, the red wine vinegar, lime juice, minced garlic, olive oil, jalapenos, salt, pepper, and accent.  Whisk these ingredients together to combine well.










Add the rest of the ingredients into the dressing.  Stir gently to combine well.  Taste and adjust seasonings accordingly.  Allow the “caviar” to marinade in the dressing several hours before serving.  Stir often.  Serve with your favorite Tortilla chips.


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