Jack’s Family Texas Caviar Recipe

Makes 4 quarts | Serves 16-20

Texas Caviar is one of our most popular side dishes at Jack’s BBQ. This is made based on a recipe from Jack’s family and is a popular side dish served at big family gatherings back home. The variety of colors, textures and piquant flavors are a good counterbalance to the sweet, savory, fattiness of barbecued meats and it’s always a popular crowd favorite.

Jack originally served this at catered events and it became so popular that we put it on the regular menu at the restaurant. It’s a relatively easy dish to prepare as there’s no cooking involved! Just chopping, dicing and mixing. Perfect for a hot summer day when you don’t feel like turning on the oven.

Texas Caviar Ingredients

You can use fresh soaked and pre-cooked Black Eyed Peas and Corn kernels if you prefer. But we find it easier to use quality canned products which make this recipe much quicker and easier to prepare.

  • 7 x 15oz. cans – Black Eyed Peas
  • 2 x 15 oz cans – Corn Kernels
  • 1/2 pound Pimentos (Roasted Red Peppers) – diced
  • 2 bunches –  Green Onions – chopped
  • 1ea. Green Bell Pepper – diced
  • 2 ea. Yellow Bell Peppers – diced
  • 2 ea. Red Bell Peppers – diced
  • 1 ea. Yellow Onion – diced
  • 1 bunch – Italian Parsley – finely chopped
  • 3 cloves – Garlic – minced
  • 2/3 c. – Pickled Jalapenos – chopped
  • 2T – Fresh Oregano – finely chopped
  • 2T – Worcestershire Sauce


Marinade Ingredients

  • 1/2 c. – White Sugar
  • 1.5c – White Vinegar
  • 1c – Canola Oil
  • Salt and Pepper (to taste)



Texas Caviar has several ingredients that require dicing or chopping. So it’s important to start out with all your ingredients prepped and ready to combine into the final dish.


  1. Open cans, rinse and drain Black Eyed Peas and Corn in separate strainers
  2. Dice Pimentos, Bell Peppers, Yellow Onion and set aside
  3. Chop Green Onions, Parsley, Jalapenos and Oregano. Mince garlic and set aside




  1. Combine sugar with vinegar and whisk together to dissolve
  2. Add Canola oil to sugar/vinegar mixture and whisk together to emulsify



  1. Soak Black Eyed Peas and Corn in Marinade for 30 minutes
  2. Combine all ingredients together and mix with slotted spoon



Serve cold or at room temperature

Texas Caviar will keep well for up to 7 days as the acid from the vinegar will effectively pickle the ingredients and allow them to marinate and develop flavor over time.


If you enjoyed this recipe and want to learn how to make more of the great things we have on our menu at Jack’s BBQ – then check out the blog!