Texas Caviar...
...Or known as "Caviar de Tejas" is a Salsa I've been making ever since my days at the UofArkansas where one of my best friends Andrew Steger (holla!) taught me the art of this simple salsa. This recipe is a homage to his awesomeness and after countless times of making this dish, taking it to parties, and reaping the praise/friendship of many...I have decided that the cat must come out of the bag so that you too can partake in it's glorious ability to make you new friends...j/k - kinda.
oops...just found out that the last 4 minutes are missing...here's the ending...
Texas Caviar
1 Green Bell Pepper - chopped
1/2 - 3/4 bunch cilantro finely chopped
1 Ripe Avocado - chopped (don't use a hard avocado!)
2 Cans Rotel Original (1 drained, 1 normal)
1 Can WHITE corn (drained)
1 Can Black Beans (Drained & Rinsed)
1 Tbsp of Olive Oil
1 Tsp of cumin
Ground Pepper and Kosher Salt to Tast
1 1/2 limes juiced (or 1/4 cup or so of lime juice...I prefer fresh)
Mix this all together and then let sit for 24 hours for best flavor...IF you're short on time...it's still good right away, but the next day allows all the flavors to meld together (leftovers are GREAT). Serve w/ tortilla chips (the lime version is my fav)
***For big parties...double this recipe up.
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4 comments:
you are too funny!!
you better make this for us when we go to the beach!!
so..do you watch cooking shows much?
what a natural.
and you said that kristine was hollywood bound...hmph.
This is seriously impressive. I would have (1)chopped my finger off and(2)rambled. We'll have to try this Texas Cavier! Have a great Christmas!
your pretty good at this...scary.
this is impressive fo sho, your have mad bloggin skills.
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