TEXAS CAVIAR
(in North Carolina it's called Texas Caviar and in Texas it's called North Carolina Caviar probably). This is excellent made a couple hours ahead and I always add a can of drained and rinsed sweet corn.
3 16oz cans black-eyed peas, drained and rinsed
1 small jar chopped pimentos, juice included
1 bunch scallions, chopped, green part only
1 tablespoon fresh oregano, chopped
1 tablespoon Tabasco
1 tablespoon Worcestershire
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 fresh jalapeno chilies, seeded and chopped
1 firm, ripe tomato, chopped
1 green bell pepper, chopped
3 cloves fresh garlic, minced or pressed
2 cups vinaigrette
In a large bowl stir all ingredients very well. Chill for at least 4-6 hours, preferably overnight in a sealed container. The longer it sits the better it gets.
Serve with old-fashioned crackers or tortilla chips.
Vinaigrette recipe - 1 part vinegar, 3 parts oil, chopped garlic
Add crushed garlic, vinegar, and oil. Close and shake well. Let stand and shake again well. Use less than tempted to use.