Texas Caviar: Black-Eyed Peas Salsa Starter

Posted by Bill Hettig on 12th Feb 2015

Texas Caviar: Black-Eyed Peas Salsa Starter

Texas Caviar - You Can Mess with Texas in Just Minutes Black-Eyed Peas Wed Salsa Starter in 15-Minute Ceremony

  • Near Instant Side for Appetizer or Side Dish
  • One of Many Dishes from Our Salsa Starter Ferment Recipe Trove
  • Got pickles? Turn our fermented veggies into side dishes with speed and panache!

    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.