Cowboys Caviar Will Score Big With Football Fans

Texas Caviar (renamed Cowboys Caviar for our purposes today) is the perfect dish for football watching.

It’s not runny like regular salsa, so you’re not likely to end up with a sea of red spots around the recliner. And it’s crunchy, good for those moments when Dallas defensive tackle Leon Lett runs the wrong way with the ball and you need to bite down on something with some substance.

All the ingredients for this dip are in good shape this time of year except those awful winter tomatoes. But we seed them here, and we’re really going for the color and texture (which is good, since they have no taste).

Cowboys Caviar

3 (16-ounce) cans black-eyed peas, drained and rinsed

2 cloves garlic, peeled and minced

1 jalapeno chili, finely chopped (remove seeds and ribs for less heat)

2 Roma tomatoes or 1 medium tomato, cut into quarters, seeded and chopped

1/2 medium-size red onion, peeled and chopped

1/2 bunch cilantro, choppped and tough stems discarded

1/4 cup good-quality olive oil

2 tablespoons red wine vinegar

1 avocado, peeled and chopped

Combine all ingredients except avocado. Mix well and refrigerate. When ready to serve, top with avocado. Serve with chips.

Yield: 6 cups.

Nutrition information per 1/4-cup serving: 186 calories, 8 grams fat (39 percent fat calories), 23 grams carbohydrate, no cholesterol, 44 milligrams sodium.