These spicy blackeyed peas are delicious
by themselves but for an added treat serve over steamed rice.
For a vegetarian meal just add a prepared salad, a warm slice
of bread and a refreshing glass of iced tea.
Mexicali
Blackeyed Peas
- 1 tablespoon vegetable
oil
1 cup chopped onion
3 cloves garlic, finely minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can blackeyed peas, drained and rinsed
1 (4-ounce) can diced green chilies
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons white distilled vinegar
2 teaspoons hot pepper sauce
- Heat oil in large skillet;
cook onion and garlic until tender. Add tomatoes with juice,
peas, chiles, chili powder and cumin; cook for 15 minutes. Add
vinegar and hot pepper sauce. Season with salt and ground black
pepper.
Makes 4 servings.
