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Texas Caviar Tex-Mex Candy Jalapenos Recipe

Quick Overview

INGREDIENTS:

For the dressing:
-1/4 cup red wine vinegar
-1 medium garlic clove, finely chopped
-1 teaspoon kosher salt
-1/2 teaspoon ground cumin
-1/4 teaspoon freshly ground black pepper
-2 tablespoons Sonoma Farm Extra Virgin Olive Oil

For the dip:
-2 medium cobs white corn (about 1 pound), shucked
-1 (15-ounce) can black-eyed peas, drained and rinsed
-3 tbs Sonoma Farm Tex-Mex Candy Jalapenos, Finely chopped
-1 medium Roma tomato, seeded and cut into small dice
-3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
-1/2 cup small dice white onion

INSTRUCTIONS:

For the dressing:
Combine vinegar, garlic, salt, cumin, and pepper in a large bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.

For the dip:
Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.
Add black-eyed peas, Tex-Mex Candy Jalapenos, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.

To serve:
2 tablespoons finely chopped fresh cilantro
Tortilla chips

Availability: In stock

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INGREDIENTS: For the dressing: -1/4 cup red wine vinegar -1 medium garlic clove, finely chopped -1 teaspoon kosher salt -1/2 teaspoon ground cumin -1/4 teaspoon freshly ground black pepper -2 tablespoons Sonoma Farm Extra Virgin Olive Oil For the dip: -2 medium cobs white corn (about 1 pound), shucked -1 (15-ounce) can black-eyed peas, drained and rinsed -3 tbs Sonoma Farm Tex-Mex Candy Jalapenos, Finely chopped -1 medium Roma tomato, seeded and cut into small dice -3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice -1/2 cup small dice white onion INSTRUCTIONS: For the dressing: Combine vinegar, garlic, salt, cumin, and pepper in a large bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside. For the dip: Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs. Add black-eyed peas, Tex-Mex Candy Jalapenos, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight. To serve: 2 tablespoons finely chopped fresh cilantro Tortilla chips