2 ratings

Texas Caviar

The perfect non-pretentious dip served with tortilla chips
Texas Caviar
Jack’s BBQ, Seattle

“Texas caviar,” unlike actual caviar, is a great side dish for barbecues and other unpretentious social gatherings. Made using canned black-eyed peas, canned corn, peppers, onions and spices, this famous Texas dip has become such a staple of Texas cuisine that there’s even a Wikipedia entry for it.

This version is adapted from Jack’s BBQ in Seattle, which is owned by native Jack Timmons. Top this dip with a diced avocado just before serving. This dip is best scooped up with tortilla chips.



  • One 15-ounce can black-eyed peas, drained
  • One 11-ounce can white, shoepeg corn, drained
  • One 4-ounce jar chopped pimento (roasted red peppers), drained
  • 1/2 Cup chopped green onions (tops and bottoms)
  • 1/2 Cup diced yellow or red onion
  • 1 medium green bell pepper, diced
  • 1/2 yellow or orange bell pepper, diced
  • 2 cloves fresh garlic, minced
  • 1/4 Cup pickled jalapeños, chopped (or 1 medium jalapeño, seeded and diced)
  • 2 Tablespoons Italian parsley, finely chopped
  • 1 Teaspoon chopped fresh oregano, finely chopped
  • A splash of Worchestershire sauce
  • 1 avocado, diced

For the marinade

  • 3/4 Cups vegetable oil
  • 1/4 Cup white vinegar
  • 1/4 Cup white sugar


Mix all vegetables and place in a dish with a cover.

For the marinade

Whisk marinade ingredients together and pour over vegetables. Cover and refrigerate for at least 30 minutes. For best results, marinate overnight. Drain dip and add avocado just before serving. Serve with tortilla chips or as a salad.