Legend has it that the Cowboy Caviar concept was originally developed around 1930 for an “all Texas” menu at a high-end department store. The head chef was mandated to include black-eyed-peas on the menu. Since she personally loathed the legumes, to make them palatable, she pickled them with onions, creating a salad-esque salsa –– “Cowboy Caviar” –– that has since become a cult classic.
Strap on your spurs, TJ’s Cowboy Caviar is now in your town. Since we love cult classics, especially of the crazy, creative culinary concoction class, and we’ve had good success with our other less- than-ordinary salsas, we decided to create our very own TJ’s Cowboy Caviar. Instead of black-eyed peas, however, our “caviar” of choice is black beans that are mixed together with corn, onions and red bell peppers. Pickled in a blend of chipotle peppers, adobo sauce and lime juice, this crunchy, savory, salsa sensation carries southwestern character and enough heat to take note. It’s a natural partner to tortilla chips and makes delicious fish taco topping. Gluten-free, fat-free, low in sodium and vegan, Cowboy Caviar has “cult-classic character” written all over it. Yee-haw!
