Texas caviar DSC7777

Texas caviar

Back when I first lived in New York, finding black-eyed peas was a challenge. While I do enjoy them year-round, it was around New Year’s Day that I became most concerned about their elusive nature.

One of the first posts I published on this site described these struggles, and as was common back in the day, I included two recipes. While there’s nothing wrong with sharing more than one recipe, in my opinion, the search engines feel differently, so I’ve decided to take the Texas caviar recipe that was on that post and give it its own home.

Texas caviar | Homesick Texan

In fact, the initial Texas caviar recipe I posted isn’t even one that I make any longer, as I’ve made adjustments to my method over the years. Ironically, the original recipe I used came from a New York restaurant. But as I’ve evolved in my cooking, the recipe has grown with me, so I share the version I prepare now with you.

For those who were familiar with the old recipe, I’ve taken away the Worcestershire and now use red bell peppers instead of yellow as the red ones are easier to find. I swapped red onions for scallions, use grape tomatoes instead of canned ones, and have added a hit of ground cumin, as well.

Texas caviar | Homesick Texan

The result is a refreshing dip (or side dish) that pairs well with barbecue, burgers, tortilla chips, or even queso. And while it’s welcome on New Year’s Day for that boost of good fortune, I find that it makes a fine accompaniment all year round.

Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!

5 from 5 votes

Texas caviar

Servings 8
Author Lisa Fain


  • 4 cups of cooked black-eyed peas (or 2 15-oz cans), drained and rinsed of all juice
  • 1/2 cup diced red onion
  • 2 cloves fresh garlic, minced
  • 1 cup diced grape tomatoes
  • 2 jalapeño chiles, seed and diced
  • 1 red bell pepper, seeds and stem removed, diced
  • 1/2 cup cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • Salt
  • Black pepper


  • In a bowl, stir together the black-eyed peas, red onion, garlic, grape tomatoes, jalapeño, red bell pepper, cilantro, olive oil, lime juice, cumin, and cayenne until well combined. Taste and adjust seasonings, adding salt and black pepper to taste.
  • Chill for 4 hours. Serve cold either as a side salad or dip.

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Recipe Rating


  1. 5 stars
    Just discovered Texas caviar, and look forward to trying this recipe, and may even try adding some cooked grains to make it a full meal.

    1. Lisa Fain says:

      Adam—Glad you enjoyed it! I find that hominy goes well with this.

  2. Hi, Im wondering why you changed the original recipe? We love it so much. It became a tradition in our family after we tried it the first time years ago.. Do you find the new recipe to be better? I cant imagine that. Thank you so much for all the recipes and Texas stories. Texas hug

    1. Lisa Fain says:

      Tammy-I now prefer it this way but if you need the original, I still have it!