Summer is a great time for fresh veggies, don’t you think? There is a recipe that I just have to share with you.
Last summer, while in Missouri, my mom made this, and I fell in love. I just recently made it again for a Father’s Day BBQ, but left the leftovers. So, of course I had to make my own batch, and let me tell you something… you will thank me later.
Now, generally speaking, I don’t really follow a bulleted recipe, well, sometimes I do, but when I share something, I don’t give exact measurements, and it usually works out good.
Cowboy Cavier
Take some tomatoes – I used about 5 this time, and dice them up – I took most of the membrane and seeds out, but you don’t have to be OCD about it. (You can also use a couple cans if you like).
Cut up an onion – 1/2 of a ginormous one, or a full small one. It can be white, sweet, red – whatever makes you happy.
Dice up one sweet pepper – I used green this time, red the time before. Yellow would be nice, too. Or orange.
Throw a can of rinsed black eye peas into the mix. This time, I actually did beans from scratch, and if you cook up an entire pot, you’ll only need about a cup or so, then freeze the rest for later.
Chop up a good amount of fresh cilantro.
Throw in a couple minced cloves of garlic.
Salt, pepper, and best of all… CUMIN! I love cumin a lot, so I use a lot, but just put in enough to taste.
Cover and refrigerate to let the flavors blend. This is something that gets better with age!
Serve with tortilla chips, pita bread, or as my mother in law did – on top of a burrito! YUM!
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