Smokin' Texas Caviar

• 3 cups cooked black-eyed peas, drained and rinsed (or two 15.5 oz. cans)
• 14 cup minced onion
• 2 garlic cloves, minced
• 1 -2 canned chipotle chile, chopped
• 2 tablespoons minced parsley
• 12 teaspoon salt
• 14 teaspoon ground cumin
• 14 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 12 tablespoons red wine vinegar

1. In a food processor, combine the peas, onion, garlic, chiles, parsley, salt, cumin, and oregano; pulse until just mixed, but still retaining a coarse texture.
2. Transfer mixture to a bowl; add in olive oil and vinegar; mix well.
3. Taste and adjust seasonings; the flavor improves if allowed to sit for an hour or so before serving.

peas, onion, garlic, chipotle chile, parsley, salt, ground cumin, oregano, olive oil, red wine vinegar

Taken from www.food.com/recipe/smokin-texas-caviar-401453 (may not work)