1 pound dried black-eyed peas
2 quarts water
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 cup vegetable oil
1/4 cup red wine vinegar
4 tablespoons chopped fresh cilantro
1 teaspoon ground black pepper
1/4 teaspoon cayenne
Sliced jalapeño pepper, to taste
Servings: 16
Place peas in a large Dutch oven, add the other six ingredients and bring to a boil. Cover, reduce heat, and simmer 40-45 minutes or until peas are tender. Drain and let cool. Add remaining ingredients to peas; toss well. Serve at room temperature with crackers or tortilla chips.
Servings: 16
2 quarts water
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 cup vegetable oil
1/4 cup red wine vinegar
4 tablespoons chopped fresh cilantro
1 teaspoon ground black pepper
1/4 teaspoon cayenne
Sliced jalapeño pepper, to taste
Servings: 16
Place peas in a large Dutch oven, add the other six ingredients and bring to a boil. Cover, reduce heat, and simmer 40-45 minutes or until peas are tender. Drain and let cool. Add remaining ingredients to peas; toss well. Serve at room temperature with crackers or tortilla chips.
Servings: 16
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