Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt
  • 1 teaspoon light brown sugar
  • 2 cups dried field peas or black eyed peas (cooked, drained and rinsed)
  • 1 cup small-diced cocktail tomatoes (plus 1/4 cup of their liquid*)
  • 1/2 cup thinly sliced scallions
  • 1 serrano chile (stemmed and chopped)
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped oregano
  • 1/4 cup olive oil

Instruction

  • In a medium bowl, gently stir together the ingredients. Serve right away, or let the caviar marinate refrigerated overnight or up to 3 days before serving. Serve at room temperature with chips, endive, celery, or as a side.
  • *Note: If you don’t have cocktail tomatoes and would still like to make this caviar, marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.