- 3 cups cooked, cooled, and drained black-eyed peas
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 small red onion, minced or very thinly sliced
- 3 jalapeno peppers, seeded and finely minced
- 1 teaspoon Emeril's Southwest Essence
- 2 tablespoons minced fresh cilantro leaves
- Salt and freshly ground black pepper
- Homemade tortilla chips, for serving, or store bought tortilla or corn chips
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.
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.
Homemade Tortilla Chips
- 8 to 10 white or yellow 6-inch corn tortillas
- Vegetable oil, for frying
- Salt or Essence, for seasoning, recipe follows
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.
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.
Yield: 6 to 8 servings
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.