Fire Roasted Texas Caviar Recipe | Robyns.World

Need a dish to take to a party? This Fire Roasted Texas Caviar is great any time of the year. I originally made this recipe at a local cooking class but have since modified the recipe to make it my own. There are a lot of recipes for Texas caviar, but for my version I like to roast the corn, onion, and peppers which gives it another level of flavor which enhances the peas and beans and the dressing compliments and ties it all in together. More perks of this recipe – it is healthier than a lot of dips at parties, you can make it ahead of time, and it can sit out for quite some time on a buffet table!

I would love to know what you think if you try the recipe or if you have any questions. Would you try to make this recipe? If you are not a cook, would you eat this recipe?

Robyn    
 

Fire Roasted Texas Caviar

Meal type Appetizer, Condiment, Side Dish
Website Robyns.World

Ingredients

  • 1 cup fresh corn
  • 1 yellow red pepper
  • 1 white onion, medium
  • 1 jalapeno pepper, medium
  • 1 can black beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • tortilla chips of choice to serve with

Directions

To "fire roast" the corn, pepper, onion, and jalapeno you can use the flame from a burner on your gas stove or if you do not have this an outdoor or indoor grill (with raised grill lines) will also work. For the corn, peel the husk and silks from the cob and then place directly on burner, rotating often. You want to see the corn turning color and getting roasted to bring out the flavor. Set aside to cool and then cut corn from cob. Add to large bowl. For the onion, peel and cut into quarters. You can use a skewer to hold the pieces of quartered onion together. After roasted, cool, remove the skewers, and dice. Add to the corn. Roast over the flame just like the corn. For the yellow pepper and jalapeno leave the skins on and roast over the flame. Once roasted, cool, and then peel the peppers and dice. Add to the bowl with corn and onion.

In the same bowl, add the black-eyed peas, beans, and cilantro. Toss well. Now mix the remaining ingredients, except the tortilla chips, in a small bowl and whisk well. You can also put in a jar with tight lid and shake instead. Pour dressing over vegetables and beans. Toss well. Cover and refrigerate for a minimum of two hours up to maximum of two days. Stir well and adjust seasoning with salt and pepper if needed before serving. Serve with tortilla chips of choice to scoop up the caviar!