Black-Eyed Pea Salsa

By Tonya_Speed

Ingredients

• 3 16 oz cans black-eyed peas, drained and rinsed of all juice
• 1 small jar chopped pimentos, juice included (or chopped roasted peppers)
• 1 bunch scallions, thinly sliced, green part only
• 1 tablespoon fresh oregano (or 1 tsp dried)
• 1 tablespoon Tabasco Sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 bunch parsley or cilantro, chopped
• 3 canned or fresh jalapeno chilies, chopped
• 1 firm, ripe, chopped tomato
• 1-2 cups vinaigrette, any kind, regular or reduced-fat
• 1 green bell pepper, finely chopped
• 3 cloves fresh garlic, pressed or minced

Preparation

Step 1

In a large bowl, blend 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 tortilla chips or old-fashioned saltine crackers.