Prep: 5 Mins Cook: 20 Mins

These spicy blackeyed peas are delicious by themselves but for an added treat serve over steamed rice. For a vegetarian meal just add a prepared salad, a warm slice of bread and a cool glass of iced tea.

Mexicali Blackeyed Peas


  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 1 can (14.5-oz.) diced tomatoes, undrained
  • 1 can (15-oz.) blackeyed peas, drained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 tsps. chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon white vinegar
  • 2 tsps. hot pepper sauce


HEAT oil in large skillet; cook onion and garlic until tender. Add tomatoes with juice, peas, chiles, chili powder and cumin; cook for 15 minutes. Add vinegar and hot pepper sauce. Season with salt and ground black pepper.
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