Salsa Smackdown: Pistol Packin’ Texas Caviar

Packin' heat...in yo' mouth!

Packin’ heat…in yo’ mouth!

I first made a variant on this recipe last year, when I had just come across the instructables.com site, and was ogling all the delicious recipes on it. Although it’s called Texas Caviar, it’s actually just a freshly chopped salsa, albeit with some heat from jalapeno peppers. Different people make it differently, and I make it slightly differently each time I make it. Each is delicious!

This version is H-O-T, so be sure to serve something cool with it, like rich sour cream, or a nice icy drink. I like heat, so I’m ok with it, but I have to say, I left out the hot peppers in the part that I set aside for the DH, or else he’d never eat salsa again.

Chop it all up!

Chop it all up!

Let’s get making some salsa, yo!

Pistol Packin’ Texas Caviar

  • kernels from one cob of corn
  • 3-4 small tomatoes
  • juice of one lime
  • one onion, chopped
  • 1/2 can black beans (or whatever beans you have lying around)
  • 1/4 tsp. black pepper 
  • 1/4 tsp. garlic powder
  • 1/3 bunch of cilantro, chopped
  • 2 hot finger peppers, de-seeded, finely chopped

Mix all ingredients together. Chill in fridge to let flavours meld. Serve with chips. Wait until someone takes a bite and yell, BAM! I’VE KICKED IT UP A NOTCH, a la Emeril.

Packs a wallop and keeps on kickin'!

Packs a wallop and keeps on kickin’!

I’ve packed some on top of a bed of lettuce for my lunch tomorrow, with the juices serving as a sort of dressing. I had an IBS attack at work the other day, and then had a vaso-vagal reaction as a result (the combination? What I suspect pregnancy labour is like. Yeah, it was that bad), so I have to watch my diet again, and this will help up my fibre intake. It might also burn my mouth, it’s so hot. I live dangerously, what can I say.

The Salsa Smackdown Verdict: I think I actually prefer the first recipe. It has a nice tang with the lime juice, and can be eaten as a salad or side dish. I think today’s recipe might be nice in a seven-layer dip, as the heat and flavour need to be toned down by other ingredients, even though it’s tasty. Hmm. Maybe I should make a seven-layer dip tomorrow! Mmm…want dip now.

Next Post: Portuguese-Inspired Bean Soup with a Kick, or How to Clear Your Sinuses with Just One Meal

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