Ingredients Jump to Instructions ↓

  1. 3 cups cooked, cooled, and drained black-eyed peas

  2. 1/2 cup extra-virgin olive oil

  3. 1/4 cup red wine vinegar

  4. 1/2 small red onion, minced or very thinly sliced

  5. 3 jalapeno peppers, seeded and finely minced

  6. 1 teaspoon Emeril's Southwest Essence

  7. 2 tablespoons minced fresh cilantro leaves

  8. Salt and freshly ground black pepper

  9. Homemade tortilla chips, for serving, or store bought tortilla or corn chips

  10. 8 to 10 white or yellow 6-inch corn tortillas

  11. Vegetable oil , for frying

  12. Salt or Essence, for seasoning, recipe follows

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried oregano

  20. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a bowl or jar with a tight-fitting lid (such as a canning jar), combine the black-eyed peas, olive oil, red wine vinegar , onion, jalapenos, and Southwest Essence and seal tightly. Turn jar over several times to combine ingredients, then refrigerate for at least 2 and up to 3 days, turning the jar several times a day to redistribute ingredients.

  2. When ready to serve, let black-eyed pea mixture come to room temperature for at least 30 minutes, then add the cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the Homemade Tortilla Chips.

  3. Homemade Tortilla Chips Stack the tortillas so that all edges are even. Using a sharp knife, cut the tortillas in half, then cut each half into 3 evenly sized wedges, so that each tortilla is now cut into 6 even wedge-shaped pieces.

  4. Heat at least 4 inches of oil in a deep-fryer or in a large heavy saucepan to 360 degrees F. Fry the tortilla wedges, in batches so as to not overcrowd the oil, until golden brown, 1 to 2 minutes. Remove using a slotted spoon or wire-mesh strainer and transfer to paper towels to drain. Season while hot with salt or Essence, to taste. Transfer to a serving bowl or basket and serve with your favorite dip.

  5. Yield: 6 to 8 servings Combine all ingredients thoroughly.

  6. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.


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