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Tennessee Caviar

You will need:

  • 1 pound fresh black-eyed peas, cooked, drained and cooled
  • 1 red bell pepper, roasted, peeled, seeded and diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 3/4 cup peanut oil
  • 1/4 cup red wine vinegar
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes

In a large bowl, combine peas, peppers and onions. Set aside. In a canning jar, combine remaining ingredients, shaking well to combine. Pour over pea mixture, tossing to coat evenly. Cover and refrigerate overnight. Serve cold or at room temperature.

Yield: 8 servings

Wine Pairing
Pair Blanc du Bois from Amber Falls Winery & Cellars

Tennessee Caviar