Holiday Feature


Lone Star Caviar

Lone Star Caviar

Black-Eyed Pea Relish

by Kate Heyhoe


Makes 6 cups


This relish is wonderful as a condiment or dip. It also counts as good luck on New Year's Day.

Serving suggestions:

  • As relish with barbecue, roasted or grilled meats.
  • As a garnish for tomato slices or green beans.
  • As a dip for chips or vegetable crudites.

1 (16-ounce) package frozen black-eyed peas
1 cup green pepper, chopped into pieces about the size of black-eyed peas
1 cup red bell pepper, chopped into pieces about the size of black-eyed peas
1/4 cup finely chopped jalapeño pepper, ribs and seeds removed
1 cup yellow onion, chopped into pieces about the size of black-eyed peas
1 cup finely chopped green onion, including green tops
2 cloves garlic, finely chopped
1 cup finely chopped parsley
2 teaspoons salt, or to taste
1 teaspoon maple syrup, optional
1/4cup vegetable or olive oil
1/4cup red wine vinegar

Cook black-eyed peas, according to package instructions, or just until tender, 20 to 30 minutes.

Drain well.

Place black-eyed peas in a large mixing bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, maple syrup and salt. Adjust seasoning to taste. Pour over vegetables and refrigerate overnight to meld flavors.

Place in refrigerator containers for giving. Store up to 2 weeks, refrigerated.



The Texas Holiday Cookbook
By Dotty Griffith
Gulf Publishing Company
Hardback, $24.95
166 pages, color photographs throughout
Includes illustrations and index
ISBN: 0-88415-869-1
Recipe reprinted by permission.


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Copyright © 1998, Kate Heyhoe. All rights reserved.

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This page created 1998 and modified November 2006.

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