Texas Caviar

• 3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
• 1 (8 ounce) jar chopped pimiento, juice included
• 1 bunch scallion, thinly sliced, green part only
• 1 tablespoon fresh oregano
• 1 tablespoon Tabasco sauce
• 3 tablespoons Worcestershire sauce
• 3 teaspoons chili powder
• 3 teaspoons cumin
• 1 teaspoon black pepper
• 12 bunch parsley, chopped
• 3 fresh jalapeno chilies, chopped
• 1 large tomatoes, chopped
• 3 cups vinegar
• 1 green bell pepper, finely chopped
• 3 garlic cloves, fresh minced
• 3 teaspoons salt

1. In a large bowl, stir all ingredients very well.
2. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
3. The longer it sits, the better it gets!
4. Serve with saltine crackers or with corn tortilla chips.

blackeyed peas, pimiento, scallion, fresh oregano, tabasco sauce, worcestershire sauce, chili powder, cumin, black pepper, parsley, jalapeno chilies, tomatoes, vinegar, green bell pepper, garlic, salt

Taken from www.food.com/recipe/texas-caviar-149181 (may not work)