| |
| |
| 3 |
|
(16 ounce) cans black-eyed peas, drained and rinsed of all juice |
|
| 1 |
|
jar chopped pimiento, juice included |
|
| 1 |
|
bunch scallions, thinly sliced,green part only |
|
| 1 Tbs |
|
fresh oregano |
|
| 1 Tbs |
|
Tabasco sauce |
|
| 1 Tbs |
|
Worcestershire sauce |
|
| 1 tsp |
|
black pepper |
|
| 1/2 |
|
bunch parsley, chopped |
|
| 3 |
|
fresh jalapeno chiles, chopped |
|
| 1 |
|
firm ripe tomato, chopped |
|
| 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. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|
