Texas Caviar is a veggie dip that is great with tortilla chips or on a burrito. We used yellow pear tomatoes and field peas from the farmers market and cherry tomatoes from our garden.
To make a large batch of Texas Caviar you need:
- 3 cups field peas
- 2 ears corn
- 1 jalapeno pepper deseeded
- 2 cups pear tomatoes
- 1 cup cherry tomatoes
- 2 limes
- 2 avocados diced
- 1/2 cup diced red onion
- 1/8 cup cilantro
- 1 tbsp olive oil
- oregano
- chili pepper
Start by cooking the field peas in salted water. Bring it to a boil then reduce heat and cook for 20 minutes. Drain the peas and set aside to cool in a large mixing bowl. Meanwhile sprinkle the corn with oregano and chili pepper. Wrap the corn and jalapeno in foil packets and roast in the oven at 350 degrees for 30 minutes. After the corn and pepper have cooked you can put in the freezer for a few minutes until cool enough to handle. Cut the corn off the cob and add to the bowl with field peas. Dice the roasted pepper and mix in as well. Cut the tomatoes in halves and mix in. Also add the avocados, red onion, cilantro, olive oil, and lime juice. Mix well and serve.
