Texas Caviar - You Can Mess with Texas in Just Minutes Black-Eyed Peas Wed Salsa Starter in 15-Minute Ceremony
Here’s an instant winner using our fermented salsa starter and canned beans…
Texas Caviar: Black-Eyed Peas Salsa Starter
Use canned* beans or prepare from scratch. The Perfect Pickler® recipe for Salsa Starter not only creates salsa on demand, but is a quick fix for making guacamole, pickled eggs, and more. It is a key food in the probiotic kitchen!
You need to ferment our Salsa Starter for four days, and then you have a good reserve of it to store in the fridge for making this dish or several others, like Pickled Eggs.
*I reviewed a blind taste test that found canned beans tasting better than scratch. Maybe another reason to make this dish.
- black-eyed peas, cooked, 4 cups, [two 15-oz. cans], drained
- vegetable oil, 1/2 cup, grape seed or other neutral oil
- red wine vinegar, 1/3 cup, (raw is a good choice)
- salsa starter, 1 cup (original recipe click here)
- garlic, 2 tsp., minced
- liquid smoke*, 1/4 tsp. (optional, but recommended) --------------------------->
- hot sauce, 1/2 tsp. or to taste
- cilantro, 1/4 cup, chopped (or parsley)
Combine the ingredients and allow to steep in the fridge for a few hours or overnight.
There is no need to ferment this recipe.
Serve at room temperature.
* Liquid smoke is a great way to inject a dish with grilled flavor. Just a few drops will perfume your dish with hickory or mesquite flavor.