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Mississippi Caviar


Back in the 70’s, Mississippi Caviar a/k/a Texas Caviar, a/ka/ Alabama Caviar, etc., made its first appearance in Alabama Living. With a black-eye pea base, this dish is heavily rooted in the South. We called it a country recipe dressed up for town. We also had a warning for the Russians who were then the main producers of caviar — “Black eyes may put you out of business.” This is a great snack or starter when you’re having some people over and don’t want cheese and crackers or chips and salsa.


1 cup oil

2 cloves garlic

1/4 cup red wine vinegar

Hot sauce to taste

Parsley to taste

Pepper to Taste

1/2 tsp salt

4 cups cooked and drained black-eye peas

1 onion, thinly sliced

One small can of pitted olives

Two jalapeño peppers, seeded and sliced

6 slices of bacon



Mix olive oil, garlic, vinegar, parsley, salt and hot sauce in blender. Pulse until combined. Pour over black eye peas. Add onions and pepper to taste. Marinade over night. Add olives and jalapeño peppers. Cover with crumbled bacon. Serve with crackers.