INGREDIENTS:
1/2 green bell pepper, finely chopped
2 stalks celery, finely chopped
3 to 4 green onions with tops, chopped
Oil
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

PREPARATION:
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.
Shared by Sandy

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