This is a recipe I cannot take credit for. My friend Alexandra made it for me on my birthday two years ago and we fell in love with it. Because it’s so healthy and versatile I started making it for family parties. Turns out they love it too. It is somewhat of a bizarre recipe. In fact, every time I make it, I turn my nose a little bit at the ingredients. It doesn’t make sense, it’s not particularly appetizing and I always doubt it coming together. But then, I dip my chip to taste it and all that goes away. I hope I didn’t lose you… you just have to try it to love it.
NOTE: Tostitos scoop chips are the perfect accompaniment to this salsa.
Other ingredients you can add or substitute that I didn’t put this time around: chopped tomatoes, avocado, fresh cilantro (or parsley), jalapenos. There are so many versions of Texas caviar out there so whatever you choose, I’m sure it will be great. I also don’t let mine sit for 24 hours and it doesn’t suffer on taste or flavor. Also, most recipes call for about 1 cup of sugar which I feel is completely unnecessary.
This salsa would be great in lettuce wraps, on fish tacos, as a side dish or as I always make it, a perfect party appetizer.
- Cider vinegar (little less than a cup)
- Olive oil
- Sprinkle of sugar in the raw (this is my replacement for the cup of sugar)
- 4 or so stalks of celery, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 white onion, finely chopped
- 1 small jar of pimento peppers
- 1-2 cans shoepeg corn
- 1 can chopped green chiles
- 1 can black eyed peas
- 1-2 can black beans
- 1 can garbanzo beans