Mrs. Padilly’s Texas Caviar Recipe
Every Glamper needs a caviar recipe, and I think this Texas version fits the bill!
Make it without the avocados, and it will keep in your camper’s fridge for several days (if it lasts that long).
TIP: If your making this for a party, bring some printouts of this post, as everyone will be asking you for the recipe. Honest! Enjoy!
Yes, it is true, there are hundreds of Texas Caviar recipes online, but I think this version is the best because of its secret ingredient: Tiger Sauce.
If you are unfamiliar with Tiger Sauce, you will find it in the grocery isle where you find barbecue sauce.
My mother-in-law gave me the recipe, which a friend gave to her.
This recipe includes avocados, which are a great addition when making it for a party, and my favorite version.
However, if you will not eat this dish in a day, I’d skip the avocados as they tend to brown quickly. (I often make a batch without them to keep in the fridge, and eat during the week.)
1 can black eyed peas (rinsed & drained)
1 can white corn (drained)
1 large red pepper, cut small
1 medium onion, cut small (I use sweet or white)
1 4oz jar pimento (drained)
2 avocados, cut small (do not add until you are about to serve)
Mix all ingredients above (except avocados) and place in a container with a lid. Then make dressing.
3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup of olive oil
1 tablespoon of Tiger Sauce
salt & pepper to taste (I start with a teaspoon of each)
Pour the dressing over veggies and marinate in the refrigerator for several hours or overnight.
- Drain oil marinade and discard.
- Make sure you drain well or oil will collect on the bottom when serving.
- Cut up avocados just before serving, and add to vegetables.
- Serve with corn chips or pita bread.
- I prefer to marinate overnight.
- If you want to munch on this during the week, skip the avocados.
- There is a lot of marinade drained from this dish, and it seems like a waste. For some it will be hard to throw away, and could be stored as a “sweet” dressing (too sweet for me).
- To cut down on the marinade waste, I have made this dish several times using 1/2 cup, instead of using 3/4 cups listed above, but keep the Tiger Sauce measurement the same. I have not noticed any change in flavor using the 1/2 cup measure (as long as you have a container that allows the marinade to cover all ingredients).
- I have also made this with a Stevia blend, and I can’t tell a difference in flavor.
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