Doc Holliday’s Cowboy Caviar
When Southern gentleman John Henry “Doc” Holliday wasn’t shooting it out with bad guys, quaffing Arizona rotgut, or carousing with wild women, he was stirring up a mess of cowboy caviar.
BTW, I have it on good authority this is his original recipe. (You can trust me on that…I’m your huckleberry.)
You’ll need:
1 tsp. cumin
2 tsp. chipotle or another chili powder
1 tsp. salt
2 tsp. ground black pepper
4 tbsp. your choice of vinegar (white wine, red wine, or apple)
¼ cup lime juice (optional, but adds verve)
½ cup olive oil
1 jalapeno pepper, finely diced (use two if you’re feeling daring.)
2 medium-size ripe tomatoes, chopped
1 yellow or red bell pepper, chopped
1 large red onion, diced
1 15-oz. can blackeye peas
1 15-oz. can black beans
16 oz. frozen corn
Do this:
Whip the spices, olive oil, vinegar, and lime juice together in a small bowl.
Place everything else in a large bowl. Pour the spice-oil-vinegar-lime juice mixture over the top and gently toss to coat. Chill or serve immediately.
This will keep in the refrigerator for at least a week.
Holliday’s caviar works as an entrée, side dish, snack, or salsa.
Servings:
As salsa: 40. 88 calories each
As a snack: 22. 100 calories each
As a side dish: 8. 250 calories each
As an entrée: 6. 325 calories each
Satisfaction factor: 88