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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Great Recipe! Ingredients:
3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice |
1 (8 ounce) jar chopped pimiento, juice included |
1 bunch scallion, thinly sliced, green part only |
1 tablespoon fresh oregano |
1 tablespoon tabasco sauce |
3 tablespoons worcestershire sauce |
3 teaspoons chili powder |
3 teaspoons cumin |
1 teaspoon black pepper |
1/2 bunch parsley, chopped |
3 fresh jalapeno chilies, chopped |
1 large tomato, chopped |
3 cups vinegar |
1 green bell pepper, finely chopped |
3 garlic cloves, fresh minced |
3 teaspoons salt |
Directions:
1. In a large bowl, stir all ingredients very well.
2. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
3. The longer it sits, the better it gets!
4. Serve with saltine crackers or with corn tortilla chips.
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