- 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
- 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!
- Serve with old-fashioned saltine crackers or with corn tortilla chips.