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

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

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.