Try this spicy sauce instead of the usual tartar sauce next time you fry catfish. With 1 cup of chopped onion and ½ cup chopped jalapeño pepper, it is bound to leave an impression on you and your guests. Cook canned black-eyed peas with the onion and the jalapeño, stir in tomatoes and seasonings, and simmer until tomato juice is slightly thickened. Make it a couple of days in advance so all the flavors can meld together. Amp up this recipe a bit by adding chopped, seared, Andouille sausage and serving over rice.
1 tablespoon olive oil
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 cup chopped white onion (from 1 onion)
1/2 cup chopped, seeded jalapeño chiles (from 3 large chiles)
1 garlic clove, minced
1 (15-oz.) can whole peeled plum tomatoes
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
How to Make It
Heat oil in a medium saucepan over medium-high. Add peas, onion, and jalapeño; cook, stirring constantly, until softened, about 5 minutes. Add garlic, and cook, stirring constantly until soft, about 1 minute. Carefully add tomatoes, breaking tomatoes up using the back of a wooden spoon. Stir in salt, pepper, cumin, and paprika. Reduce heat to medium-low, and simmer, stirring occasionally, until tomato liquid is partially thickened, about 10 minutes. Remove from heat, and cool slightly, about 5 minutes.