In the South, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year. Christmas cooking usually cleans out my cupboards, so the tradition of peas, collard “greens” and cornbread usually forces me to the grocery at the last minute to make a New Year’s meal. Does this tale even promise true? Who knows?! But I consider it too risky to break the tradition!
I plan to spice things up with a spin on my black eyed peas this year! This bowl of prosperity can be served with tortilla chips for a sure crowd-pleaser!
(If you live in Oxford, try the Las Delicias tortilla chips sold at Chicory Market. They are a NT2C staff favorite!) You can find more of Karen’s family recipes and her frozen products, online at notime2cook.com.
- 16 oz. can Trappy’s Jalapeno Black Eyed Peas, drained
- 1/2 c. Italian dressing
- 1/2 c. chopped bell pepper
- 1/3 c. chopped white onion
- 1 T chopped fresh Jalapeno pepper (no seeds)
- 1 T chopped pimento
- 1 t fresh minced garlic
- Salt to taste
- Cajun Seasoning to taste
- Hot sauce to taste
Drain peas reserving liquid. Mix all ingredients. Add back some of reserved liquid if salsa is too dry. Season with salt and hot sauce to taste. Serve with tortilla chips.
If you need to double the recipe, simply add 1 can of peas, whole bell pepper, whole jalapeno, and 3/4 cup of dressing.
In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.