Cowboy Caviar

Ok, here it is as promised. The recipe for Cowboy Caviar...it's super good.

Prep: 15 minutes Chill: 12 hours Makes: 2 cups dip

1 - 15 oz. can black-eyed peas, rinsed and drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped red sweet pepper
2 tablespoons cooking oil
2 tablespoons cider vinegar
1 - 2 fresh jalapeño chile peppers, seeded and chopped
1/4 teaspoon cracked black pepper
Dash of salt
2 cloves garlic, minced
Lime
Serve with crackers or tortilla chips

1. In a bowl combine all ingredients except crackers or chips. I also like to add fresh lime juice. Cover and chill overnight.

Tip 1: USE GLOVES TO CUT THE PEPPERS. This recipe is the first time I've actually used latex gloves to cut hot peppers. I highly recommend it if you're like me and seem to lose your mind over an eye itch forgetting that you just cut hot peppers a few minutes prior to the start of the itch. You then are in pain for a long time because of the hot pepper oils that seem to adhere to your eye lid and contact.

Tip 2: The seeds in the hot peppers are what make the heat. If you want a mild dip, clean all the seeds out of the jalapeño peppers. If you want some kick, leave some or all of the seeds in the mix.

It seems to me that this recipe doesn't yield much if you want to take it to a party or other gathering. The first time I made a single recipe it was gone in a short time. I'm taking some to a Super Bowl party and I decided to make a double batch this time.

Enjoy Cowboy Caviar! It's a fun dip with a fun name.