Cowgirl Hall of Fame Restaurant Texas Caviar

Ingredients

• 3 (16 ounce) cans black-eyed peas, drained and rinsed well
• 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 Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 bunch parsley, chopped
• 3 canned or fresh jalapeño chiles, chopped
• 1 firm, ripe, tomato, chopped
• 2 cups vinaigrette
• 1 green bell pepper, finely chopped
• 3 cloves fresh garlic, pressed or minced

Instructions

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