For our annual church Christmas party, I racked my brain trying to come up with something to take! (The church provides the meat. The sides and desserts are potluck style.) I don’t usually cook things that are potluck friendly, so I was in a jam.
Then I remembered this great black eyed pea salad that I had made for a potluck in Ackerman one time. And while no one in Ackerman seemed to particularly like it, I liked it. So, if nothing else I knew I’d eat it. (And The Pastor would eat it out of sympathy for my failing dish!) It was actually a hit this time! Surprise to me! It makes a lot, but is good cold or warm, so you can make it not for a potluck and have it on hand for lunch food in your fridge! And I made it with purple hull peas this time since black eyed peas were NO WHERE to be found!
I also decided to take homemade tortilla chips and two dips! Even though I knew there would be sausage dip aplenty, I figured a couple more dips wouldn’t hurt. Especially since there were homemade chips involved! Below are the recipes for the chips and two dips!
Homemade Tortilla Chips
Homemade tortilla chips are so yummy and so easy! You’ll wonder why you ever settled for bag chips before! The Pastor likes corn chips, I like flour. We don’t make our own tortillas, we buy the small ones (taco size) and cut them into 6ths. Then you just toss ’em in smallish batches into the deep fryer until they are crispy. That is it.
Pico De Gallo
So, when I go to a Mexican restaurant, I always have them add pico de gallo to the top of my food. When I make Mexican food at home, I want pico de gallo on top! It adds extra freshness and flavor to a heavy meal. And, of course, you can eat pico de gallo (also known as “fresh salsa”) with just chips. (Though I am always tempted to eat it alone with a spoon!)
Chop tomatoes, onion, cilantro, and jalapeno. Toss together, Squeeze lime juice over it and salt to taste. (My usual ratio is 7 or 8 small tomatoes, 1 yellow onion, 1 bunch of cilantro, and 1 jalapeno. Like it more spicy? Add more jalapenos! Like more onion? Add more. You can customize it to fit your tastes and size needs!)
Black Bean Dip
I made this one up on the fly. I usually use this (though I smash it up a bit) for filling in my enchiladas. I figured it would make a good dip, too. And it did.
2 cans black beans (drain but don’t rinse)
1/2 large yellow onion
Chop onion, garlic, and jalapeno. Add a little (a tablespoon or so) olive oil to a pan and sautee the onion, garlic, & jalapeno. When the onions are soft enough for you, add the black beans and heat through, stirring to make sure nothing sticks. Add cumin, chili powder, and salt to taste. (I like about a tablespoon of cumin & a teaspoon of chili powder.) That it is! If you’re using it as dip, then dip away. To use as filling, mash the beans up a bit with the back of a fork and roll into 8″ tortillas and add sauce and cheese. (I then put mine in the oven to make the cheese nice and melty.)
We also took Cranberry Sauce to the party. But that is The Pastor’s deal. I’m not sure how he makes it. You’ll have to harass him for it!