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["In a bowl or jar with a tight-fitting lid (such as a canning jar), combine the black-eyed peas, olive oil, red wine vinegar, onion, jalapenos, and Southwest Essence and seal tightly.", "Turn jar over several times to combine ingredients, then refrigerate for at least", "2 and up to 3 days, turning the jar several times a day to redistribute ingredients.", "When ready to serve, let black-eyed pea mixture come to room temperature for at least 30 minutes, then add the cilantro and season with salt and pepper, to taste.", "Transfer to a serving bowl and serve with the Homemade Tortilla Chips.", "Homemade Tortilla Chips", "Stack the tortillas so that all edges are even.", "Using a sharp knife, cut the tortillas in half, then cut each half into 3 evenly sized wedges, so that each tortilla is now cut into 6 even wedge-shaped pieces.", "Heat at least 4 inches of oil in a deep-fryer or in a large heavy saucepan to 360 degrees F. Fry the tortilla wedges, in batches so as to not overcrowd the oil, until golden brown, 1 to 2 minutes.", "Remove using a slotted spoon or wire-mesh strainer and transfer to paper towels to drain.", "Season while hot with salt or Essence, to taste.", "Transfer to a serving bowl or basket and serve with your favorite dip.", "Yield: 6 to 8 servings", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
