Sonoran lentil charro caviar recipe made with chiles and red onion in a spicy citrus vinaigrette. This recipe is named after charros – highly-skilled Sonoran-Mexican cowboys. This Arizona-inspired lentil caviar is similar to Texas caviar made with black eyed peas. The lentils do resemble fish eggs, especially if you use black caviar lentils available from Rancho Gordo. This recipe is an excerpt from my Taste of Tucson cookbook.
Servings: 4
Sonoran lentil charro caviar with chile peppers and red onion in a spicy citrus vinaigrette.
Ingredients
- 2 packs of Trader Joe's steamed lentils or 40oz (5 cups) of prepared lentils.
- 1 fresh Jalapeno or Serrano pepper chopped fine
- ½ of a red onion chopped
- ⅓ cup red wine vinegar
- 2 tablespoons good olive oil optional
- 2 tablespoons Franks Hot Sauce or equivalent
- 4 tablespoons chopped fresh cilantro or 5 squares of Dorot fresh/frozen cilantro cubes
- Juice from one large or two medium sized lemons
- salt and black pepper to taste
Instructions
- Mix everything together in a large bowl. Chill for 20 minutes to let the flavors meld and enjoy.
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