Texas Caviar

Texans say you need to make it one to three days ahead so the flavors will mellow. You may add, substitute or delete any of the ingredients. This is a fun recipe to experiment with. Serve at room temperature with crackers or tortilla chips.

1 pound dried black-eyed peas
2 quarts water
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 cup vegetable oil
1/4 cup red wine vinegar
4 tablespoons chopped fresh cilantro
1 teaspoon ground black pepper
1/4 teaspoon cayenne
Sliced jalapeno pepper, to taste

Place peas in a large Dutch oven; add water, onion, garlic, chili powder, salt and cumin, and bring to a boil.

Cover, reduce heat, and simmer 40-45 minutes or until peas are tender. Drain and let cool.

Add remaining ingredients to peas; toss well.

Servings: 16
Source: National Pork Board