Black-Eyed Pea Ranchero Sauce

Active Time: 20 MinsTotal Time25 Mins
Yield: Serves 10

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
  • 1black-eyed peas, drained and rinsed
  • 1 cup chopped white onion (from 1 onion)
  • 1/2 cup chopped, seeded jalapeño chiles (from 3 large chiles)
  • 1garlic clove, minced
  • 1whole 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.

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