Texas Caviar

• 1 lb. black-eyed peas
• 1 jar pimentos, chopped (with the juice)
• 1 Tbsp. leaf oregano
• 1 bunch scallions, chopped fine
• 1 Tbsp. Tabasco sauce
• 1 Tbsp. Worcestershire sauce
• 1 tsp. black pepper
• 1 bunch chopped parsley
• 3 chopped fresh jalapeno peppers
• 2 c. Italian vinaigrette dressing
• 1 green bell pepper, chopped
• 3 cloves garlic (fresh), minced

1. Boil black-eyed peas in salted water for 40 minutes.
2. Rinse with cold water.
3. While the peas are still warm, mix in all remaining ingredients.
4. Allow at least 24 hours for the flavors to mix.
5. The longer this sits, the better it gets.
6. Serve with old-fashioned saltine crackers.

blackeyed peas, pimentos, leaf oregano, scallions, tabasco sauce, worcestershire sauce, black pepper, parsley, fresh jalapeno peppers, italian vinaigrette dressing, green bell pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494916 (may not work)