Happy New Year! Welcome to the year 2014.
I must take a brief intermission from our travel theme this week in order to give you this wonderful recipe. We generally have black-eyed peas, in one form or another, for our New Year’s celebration. Sometimes we’ll cook ’em up and serve them on top of cornbread, alongside some tasty turnip greens. Other times, we’ll eat them in what we call Tennessee Caviar (and, trust me, it’s amazing!). This is a fabulous dish to make as a snack or appetizer for a crowd. It’s always a big hit!
This is the approximate recipe. Feel free to tweak it as you see fit.
- 2 medium Tomatoes – seeded and chopped
- 1 15oz can Black-Eyed Peas – rinsed and drained
- 1 medium Green Bell Pepper – chopped
- 1/2 cup Green Onions – sliced
- 1/2 cup Fresh Cilantro
- 2 tablespoons Lemon Juice
- 3 Jalapeño Peppers – seeded and finely chopped
- 2 Garlic Cloves – minced
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Powder
Combine all ingredients in a medium mixing bowl. Cover and chill for at least 4 hours to blend flavors, stirring occasionally.
Serve with tortilla chips. Makes about 16 servings.