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Texas Caviar (Black-Eyed Pea Dip) with Homemade Tortilla Chips Recipe

Texas Caviar (Black-Eyed Pea Dip) with Homemade Tortilla Chips Recipe

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Texas Caviar (Black-Eyed Pea Dip) with Homemade Tortilla Chips

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Ingredients:

Serving

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 tsp emeril's southwest essence
2 tbsp minced fresh cilantro leaves
salt and freshly ground black pepper
homemade tortilla chips
8 to 10 white or yellow 6-inch corn tortillas
vegetable oil, for frying
salt or essence, for seasoning , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3361.3 Kcal (14073 kJ)
Calories from fat	1542.35 Kcal
		% Daily Value*
Total Fat	171.37g	264%
Sodium	7056.73mg	294%
Potassium	1598.03mg	34%
Total Carbs	390.26g	130%
Sugars	7.82g	31%
Dietary Fiber	33.78g	135%
Protein	48.44g	97%
Vitamin C	20.2mg	34%
Vitamin A	0.1mg	5%
Iron	14.9mg	83%
Calcium	1069.6mg	107%

Amount Per 100 g
Calories	364.49 Kcal (1526 kJ)
Calories from fat	167.25 Kcal
		% Daily Value*
Total Fat	18.58g	264%
Sodium	765.22mg	294%
Potassium	173.29mg	34%
Total Carbs	42.32g	130%
Sugars	0.85g	31%
Dietary Fiber	3.66g	135%
Protein	5.25g	97%
Vitamin C	2.2mg	34%
Iron	1.6mg	83%
Calcium	116mg	107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.