Texas Caviar

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MEAN CHEF - 12:05am Sep 14, 1999 EST

This is a great recipe: TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT

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 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.