Mason-Dixon Recipes

Mississippi Caviar

Even in France, politics are traditionally left-wing and it is fashionable to be anti-Sarkozy. But the so called "caviar-left", that is, the snobbish, stiff upper-lipped kind disgusts me, it is hypocritical.

         — Alessandra Martines

Mississippi caviar is about as simple and tasty as it gets. This is not your highfalutin, fancy fish eggs, but a budget-friendly, working-class appetizer that's down-home good. Its basically a bean dip and salsa fusion that can be tailored to whatever your tastebuds require in an appetizer.

No one knows for certain where it came from, other than someone thought of throwing beans and salsa together and then, tongue in cheek, said this was as good as any caviar. That's as good an explanation as any.

INGREDIENTS

1 can black-eyed peas, drained and washed
4 jalapeño peppers, membranes and seeds removed, finely chopped
2 large tomatoes, finely chopped
1 medium onion, finely chopped
1 medium green, yellow, or red bell pepper, finely chopped
¹/₄ cup apple cider vinegar
¹/₄ cup extra virgin olive oil

DIRECTIONS

Mix vinegar and oil and pour over vegetables. Refrigerate and marinate at least 8 hours. Serve with tortilla chips as an appetizer for parties, tailgating, or cookouts; top grilled meats and vegetables; or fold into wraps and tacos.

Replacemtns are many and varied. Most commonly, jalapeño peppers are replaced with tabasco sauce, and ¹/₂ cup Italian dressing can be used in place of oil and vinegar.

Note: be sure to handle jalapeños with gloves.

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