Put a Texas spin on your Fourth of July Barbecue

Seattle — Jack Timmons of Jack's BBQ in SoDo shares his family's recipe for Texas Caviar and some techniques for Central Texas style barbecue.

Texas Caviar

Texas Caviar Ingredients

• 7 x 15oz. cans – Black Eyed Peas
• 2 x 15 oz cans – Corn Kernels
• 1/2 pound Pimentos (Roasted Red Peppers) – diced
• 2 bunches – Green Onions – chopped
• 1ea. Green Bell Pepper – diced
• 2 ea. Yellow Bell Peppers – diced
• 2 ea. Red Bell Peppers – diced
• 1 ea. Yellow Onion – diced
• 1 bunch – Italian Parsley – finely chopped
• 3 cloves – Garlic – minced
• 2/3 c. – Pickled Jalapenos – chopped
• 2 Tbsp. – Fresh Oregano – finely chopped
• 2 Tbsp. – Worcestershire Sauce

Marinade Ingredients

• 1/2 c. – White Sugar
• 1.5c – White Vinegar
• 1c – Canola Oil
• Salt and Pepper (to taste)

Instructions

Texas Caviar has several ingredients that require dicing or chopping. So it’s important to start out with all your ingredients prepped and ready to combine into the final dish.

Prep

1. Open cans, rinse and drain Black Eyed Peas and Corn in separate strainers
2. Dice Pimentos, Bell Peppers, Yellow Onion and set aside
3. Chop Green Onions, Parsley, Jalapenos and Oregano. Mince garlic and set aside

Marinade

1. Combine sugar with vinegar and whisk together to dissolve
2. Add Canola oil to sugar/vinegar mixture and whisk together to emulsify

Assembly

1. Soak Black Eyed Peas and Corn in Marinade for 30 minutes
2. Combine all ingredients together and mix with slotted spoon

Serve cold or at room temperature. Texas Caviar will keep well for up to 7 days as the acid from the vinegar will effectively pickle the ingredients and allow them to marinate and develop flavor over time.

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