Black Eyed Pea Dipping Sauce
|Dried black eyed peas||1⁄2 Cup (8 tbs), soaked overnight in refrigerator|
|Vegetable cooking oil||1 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Dry mustard||1 Teaspoon|
|Dried sweet basil||1 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Defatted beef stock||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the black-eyed peas and roast them, stirring occasionally to keep them from burning, for 4 minutes.
Remove from heat and set aside.
Preheat the oven to 350°.
Peel the onion and rub it with vegetable oil.
Peel the garlic and place it with the onion on a sheet pan and oven-roast them for 30 minutes.
When the onion and garlic are cool enough to handle, chop and set them aside.
Combine the 7 dry ingredients in a bowl, add the beef stock and stir.
Add the sherry, balsamic vinegar, red wine vinegar and tamari, and blend.
Add the roasted black-eyed peas, chopped roasted onion and garlic, and place in a blender and puree until smooth.