Finding a dime in your food is not normally a cause for celebration. But on New Year’s Day, it’s different. Small children and grown men have eaten way more blackeyed peas than they really wanted in hopes of finding the dime. Tradition says it brings good luck.
While I don’t believe in such nonsense, it adds to the fun and gives us an excuse to fix blackeyed peas every year. By we, I mean our friends Joan and Steve and their family, with whom we enjoy sharing dinner on January 1st.
Chipotle powder gives this dip a smoky taste and aroma. Feel free to adjust seasoning according to your tolerance for spiciness.
- 1 can (15.5 oz) jalapeno blackeyed peas (I prefer Trappey's)
- 1 tablespoon vegetable oil
- 1-2 cloves garlic, chopped
- 5-6 tablespoons reserved liquid from peas
- 2 teaspoons chipotle powder (or chili powder)
- Hot Sauce (to taste)
- 2 tablespoons salsa
- 2 tablespoons green chilies, chopped
- ½ teaspoon salt (I prefer Bacon Salt)
- 1½ cup shredded Cheddar Cheese (smoked is even better if you can find it)
- Drain blackeyed peas, reserving liquid.
- Saute garlic in oil in medium skillet over medium heat. Add blackeyed peas and mash with a fork. Then add reserved liquid from peas.
- Add chipotle powder, hot sauce to taste (a couple of drops is all I need since I'm not a native Texan), salsa (your choice of heat and flavor), green chilies and salt. Combine and continue to heat thoroughly. Add cheese (plenty, according to my husband, who IS a native Texan) and stir to melt just before serving.
- Serve with tortilla chips. I also like to eat them "burrito-style". I recently discovered uncooked Roti-Chapati at Costco. They taste and behave exactly like whole wheat tortillas and go just great with this dip.