A fresh, easy, 10-minute delicious salsa dip from the southern region of America. Made with black-eyed peas, veggies, herbs and a delightfullly punchy salad dressing.
Add black eyed peas, onion, capsicum, tomato, jalapeno, coriander and spring onion to a large bowl.
Add the dressing and mix well.
Chill in the fridge for at least an hour before serving, to allow the flavours to develop.
Notes
Black-eyed peas - Use canned, rinsed and drained black-eyed peas. You can easily cook black-eyed peas from scratch as well. You can substitute with black beans, borlotti beans or chickpeas.
Onion and Tomato - Use red onion and firm, ripe tomatoes. Chop them finely.
Chilli/ Peppers - Use deseeded jalapeno pepper for gentle heat. Can be substituted with green cayenne chilli or poblano pepper. Use red capsicum for colour and sweetness. Substitute with green or yellow capsicum.
Tabasco sauce - This is the secret to the best Texas Caviar dressing you will ever taste. It adds a piquant sour and spicy flavour to the dip. If you don't have Tabasco, substitute with Sriracha.
Worcestershire sauce - This adds a wonderful sweet and sour tang to the recipe. If you don't have any, substitute with one teaspoon each of ketchup, white vinegar and light soy sauce.