Ingredients
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 jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
Preparation
Step 1
In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
Step 2
Serve with old-fashioned saltine crackers or with corn tortilla chips.
