Texas Caviar from the Cowgirl Hall of Fame Restaurant

• 3 16-oz cans black-eyed peas, drained and rinsed of all juice
• 1 small jar chopped pimentos, juice included
• 1 bunch scallions, thinly sliced, green part only
• 1 tablespoon fresh oregano
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worchestershire sauce
• 1 teaspoon black pepper
• 1/2 bunch parsley, chopped
• 3 canned or fresh jalapeno chiles, chopped
• 1 firm, ripe, chopped tomato
• 2 cups vinaigrette
• 1 green bell pepper, finely chopped
• 3 cloves fresh garlic, pressed or minced

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. Remember the longer it sits, the better it gets!
4. Serve with old-fashioned saltine crackers or with corn tortilla chips.

blackeyed peas, pimentos, scallions, fresh oregano, tabasco sauce, worchestershire sauce, black pepper, parsley, jalapeno chiles, firm, vinaigrette, green bell pepper, garlic

Taken from www.epicurious.com/recipes/food/views/texas-caviar-from-the-cowgirl-hall-of-fame-restaurant-14807 (may not work)