Black eyed Peas Dip
1/2 green bell pepper, finely chopped
2 stalks celery, finely chopped
3 to 4 green onions with tops, chopped
1 teaspoon black pepper
2 teaspoons Tabasco
1/2 cup Ketchup
3 chicken bouillon cubes
1/4 teaspoon cinnamon
2 (15-ounce) cans of black-eyed peas
10 ounce can Rotel tomatoes with green chilies
1 clove garlic, pressed
2 jalapeno peppers finely chopped (fresh, seeded)
1 teaspoon sugar
In medium saucepan over medium-high heat, sauté bell peppers, celery and onions in a small amount of oil, until tender. Add black pepper, Tabasco, ketchup, bullion cubes, and cinnamon. Lower heat, add peas, tomatoes, garlic and sugar. Simmer 30 minutes. Serve hot with corn chips for dipping.
Makes 1 quart of dip.