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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Southern Living; for my taste, this one is a hottie. Ingredients:
1 cup chopped green pepper |
1 1/4 cups chopped celery |
1 1/3 cups chopped onions |
6 jalapeno peppers, chopped |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
2 tablespoons hot sauce |
3 chicken bouillon cubes |
1/2 cup ketchup |
2 (16 ounce) cans black-eyed peas, undrained |
1 cup chopped tomato |
1 teaspoon garlic powder |
3 tablespoons all-purpose flour |
1/2 cup water |
corn chips |
Directions:
1. Combine first 11 ingredients in a large saucepan.
2. Bring to a boil over medium heat; add black-eyed peas, tomatoes, and garlic powder.
3. Reduce heat, and simmer 30 minutes, stirring occasionally.
4. Combine flour and water, stirring until flour dissolves; add to pea mixture, and cook, stirring constantly, 10 minutes.
5. Serve hot with corn chips.
6. **Fornachos, spoon hot dip onto corn chips, and sprinkle with shredded cheddar cheese.
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