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Black Eyed Pea Dipping Sauce

Wylie.Dufresne's picture
Ingredients
  Dried black eyed peas 1⁄2 Cup (8 tbs), soaked overnight in refrigerator
  Onion 1 Medium
  Vegetable cooking oil 1 Tablespoon
  Garlic 4 Clove (20 gm)
  Salt 1 Teaspoon
  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
  Tamari 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Dish: 
Sauce
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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