Our Original Recipe is like a traditional “hot” salsa because we use fresh serrano peppers. This recipe is not a wimpy medium. The heat and flavor is robust! Best Seller of the trio. Winner at International FLAVOR Awards, Chili Pepper Magazine, and HEB Primo Pick 2015. Winner 2018 Dallas Gourmet Gold at World Trade Center. 2020 Scovie Champion.

Our Award Winning Products:

• HEB Quest for Texas Best Primo Pick 2015
• Zest Fest Fiery Food Winner 2016
• World Hot Sauce Winner 2016
• Go Texan™ BIG As Texas Award 2016 – State Fair of TexasChile Pepper Magazine 2016 – Mild/Medium Winner
• The Flave Awards 2017 – Mild, Medium, Hot, Extra Hot Winner
• Dallas Market Center Gourmet Gold Award 2018 for Best Snack
• Scovie Awards 2019 Champion Esmeralda’s Verde
• 2019 Go Texan Preview People’s Choice Award
• Scovie Awards 2020 Champions Medium Original, Caliente Extra Hot, Smoky Vaquera. Abuela’s Mild 2nd and Esmeralda’s Verde 3rd.

Black-Eyed Pea Chili Recipe 

This recipe is very rustic, and hearty, and will give you all of the down-home feels that you need to ring in the new year.

I keep my recipe simple to cling to the down-home roots of fresh flavor and authentic bites. Any of the 3 salsas that help make this chili even better can be used, but when serving a crowd I stick with Abuela’s Mild.

You will also notice variations in the spice options, but when I cook this dish, I typically don’t leave any of the items out.

Serve this dish up with your favorite chili sides and it’s especially yummy with some warm cornbread or Tortilla Chips.

Ingredients

• 1 lb pork sausage
• 1 lb frozen black eye peas
• 1 cup chopped onion
• 2 tablespoons chili powder optional
• 2 tablespoons cumin optional
• 1 jar La Casita Hot Sauce
• 3 large cloves fresh minced garlic
• 3 cups of water
• Salt/Pepper to taste

How To:

Brown pork sausage and add chopped onion and garlic before fully cooked. I didn’t drain fat. Add water and black-eyed peas. Allow them to fully cook. Allow water to cook down a bit, then add one jar of La Casita Hot Sauce. Mix in chili powder, cumin, garlic, and let simmer. I cooked this for 3 hours, and it’s delicious! Simple and yummy! Enjoy!!

Variation:

Add corn, hominy, or chorizo to the pork sausage. Serve with a side of sour cream, shredded cheese, chopped green onions, crackers, or La Casita Tortilla Chips.

Y’all stay well, here’s all the good vibes to you for a generous year, and always come home to La Casita!