Redneck Caviar With Red Wine Vinegar Recipes

COWBOY CAVIAR

Steps:

• To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
• In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

BEST-EVER TEXAS CAVIAR

Steps:

• Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
• To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

HOMEMADE RED WINE VINEGAR

Steps:

• Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
• Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
• After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.

REDNECK CAVIAR WITH RED WINE VINEGAR

Steps:

• In a large bowl, combine black beans, black eyed peas, corn, red onion, bell peppers, cilantro, tomatoes, and jalapeno.
• In a small bowl, whisk together ingredients for red wine vinegar dressing: olive oil, red wine vinegar, garlic, sugar, sea salt, black pepper, paprika, chili powder and fresh lime juice.
• Pour red wine vinegar dressing over redneck caviar and stir to coat well. If using avocado, carefully stir it in.
• Garnish Options: extra chopped cilantro, green onions, chives. Serve with tortilla chips and enjoy!

SOUTHERN CAVIAR

Steps:

• Combine all ingredients and mix well.
• It can be made up to 24 hours in advance and kept in the fridge.

CLASSIC TEXAS CAVIAR

Steps:

• Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

SOUTHERN REDNECK CAVIAR

Steps:

• Mix all ingredients together.
• Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
• Serve with Tostitos Scoops or whatever chips you prefer.

SO SIMPLE COWBOY CAVIAR

Steps:

• In small saucepan, combine oil, sugar and vinegar.
• Heat and boil 1 minute and then cool completely.
• In large bowl, combine beans, peas, corn, peppers and onions.
• Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
• Cover and marinate overnight.
• Drain for 2-3 hours before serving.