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Tuesday Taste Tempter 9.9.08

Tuesday Taste Tempter 9.9.08

Posted: Tuesday, September 9, 2008 8:47 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at

Today’s recipe has been submitted by Pick Tennessee Products.

Tennessee Caviar

1 pound fresh black-eyed peas, cooked, drained and cooled

1 red bell pepper, roasted, peeled, seeded and diced

1 small red onion, diced

2 cloves garlic, minced

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

3/4 cup peanut oil

1/4 cup red wine vinegar

1 1/2 teaspoons brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes
In a large bowl, combine peas, peppers and onions. Set aside.
In a canning jar, combine remaining ingredients, shaking well to combine. Pour over pea mixture, tossing to coat evenly.
Cover and refrigerate overnight. Serve cold or at room temperature.
Yield: 8 servings.
Published in The Messenger 9.9.08

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