Name: Texas Caviar from the Cowgirl Hall of Fame Restaurant
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

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.