Creole Caviar

Creole Caviar

Prep Time: 2 Hours 15 Minutes

Yields: 6–8 Servings


In Thailand, sriracha sauce is often eaten in soups, on eggs or burgers and is even used in jams, lollipops and cocktails. Here, I've added sriracha and lime juice to give this summer side dish a zesty kick.


2 (16-ounce) bags frozen black-eyed peas, thawed

1 (15.5-ounce) can golden hominy, drained

1 (15.5-ounce) can white hominy, drained

¼ cup lime juice

¼ cup olive oil

3 tbsps sriracha hot sauce

1½ tbsps honey

kosher salt and black pepper to taste

granulated garlic to taste

4 cloves garlic, peeled and minced

3 plum tomatoes, cored and diced

2 jalapeño peppers, stemmed, seeded and diced

1 small red onion, peeled and diced

⅓ cup chopped cilantro, leaves and stems


In a large mixing bowl, whisk together lime juice, oil, Sriracha, honey, salt, pepper and granulated garlic. Add minced garlic, tomatoes, peppers, onion, peas and hominies, tossing to combine. Cover bowl with plastic wrap and refrigerate at least 2 hours but no longer than overnight. To serve, add cilantro and enjoy!