Poppy Tooker invites Louisiana caviar processor John Burke into the studio and imbibes in the intoxicating aura of Margarita Bergen.
Cajun Caviar (Yields 8 cups)
1 - 15 oz. can black-eyed peas, drained and rinsed
1 - 15 oz.can sliced black olives, drained
2 large cloves garlic, minced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup chopped green onion
1/3 cup chopped pickled jalapeno pepper
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon wine vinegar
1 teaspoon cumin
Combine all ingredients in a bowl; mix well. Cover and refrigerate for at least 2 hours, preferably overnight, until ready to serve.
Serve with tortilla chips or your favorite crackers.