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Texas Caviar - copied from the cowgirl hall of fame restaurant

3 16-oz 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 worchestshire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeno chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced


in large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours,preferable 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.


This recipe was submitted by Mandy