Texas Caviar (Black-Eyed Pea Dip) with Homemade Tortilla Chips |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Ingredients:
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 |
8 to 10 white or yellow 6-inch corn tortillas |
vegetable oil, for frying |
salt or essence, for seasoning, recipe follows |
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 |
Directions:
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. 2 and up to 3 days, turning the jar several times a day to redistribute ingredients.
3. 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.
4. Homemade Tortilla Chips
5. 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.
6. 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.
7. Yield: 6 to 8 servings
8. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
9. Combine all ingredients thoroughly.
10. Yield: 2/3 cup
11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
12. Published by William Morrow, 1993.
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