I'm Sorry...Caviar?

Winstock was a wonderful time this year. I do have to say it seemed a bit more mild then past years. Perhaps the weather had something to do with it (extremely hot and humid) therefore, lots of water was consumed to off set the possibility of an ER visit.

With the weather as warm was it was, I wanted to make something refreshing to eat that didn't seem to make me feel like I'd eaten a dump truck. A friend of my sister's makes this recipe and luckily she pretty much has it memorized that she was willing to share it.

TEXAS CAVIAR

DRAIN WELL:
1 can black beans
1 can pinto beans
1 can black eye peas
1 can white shoe peg corn
1 small can jalapenos
1 small jar diced pimentos

CHOP:
1 smal red onion
1 cup celery (I don't put celery in)
1 cup green pepper
1/2 cup orange pepper

Mix in a large bowl.

DRESSING:
1 tsp salt
1/2 tsp pepper
1 TBSP water
3/4 cup cider vinegar
1/2 cup olive oil
1 cup sugar
**Bring to a boil. Pour over bean mixture and chill. **

 

 

 

 

 

I'm so glad I made extra!

I had to add this- It was such a great concert!

"Some Kind of Wonderful" Salsa

I am on a roll today! So far, two things have been made and one still "brewing." This has yet to be tried but honestly, how can a person screw it up? Okay, for some of you, you are talking out loud right now saying, "It is possible."

We go through a ton of salsa in this house and my husband doesn't really like the "PACE" but loves the kind of salsa you get at a Mexican restaurant or the spending stuff at the store. For those that know me...here was my next challenge!

Salsa Picante Roja

INGREDIENTS:
-3 Medium Tomatoes-Cored and quartered
-1 Jalapeno-Stem removed and roasted
-3-4 Small Cloves Garlic
-2 Tablespoons Cilantro
-3-4 Tablespoons Water
-1 Teaspoon Olive Oil
-Salt to Taste
-Green Pepper (I also added this)
-Onion (I also added this)

DIRECTIONS:

1) In a blender or food processor, add tomatoes, jalapeno, garlic, cilantro and water and PULSE a few times until completely smooth (or a little chunky depending on your texture preference).
2) Add oil to a deep skillet. Pour in mixture. Season with salt and simmer uncovered stirring occasionally- 20-25 minutes.
3) Depending on the size of your tomatoes, makes about 1 1/2 Cups. You can refrigerate a few days or freeze the rest.

Now to let it cool.

Don't worry-as it simmers it gets that deep red salsa look