Texas Caviar

Name: Texas Caviar
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; 12 bunch parsley, chopped; 3 fresh jalapeno chilies, chopped; 1 large tomatoes, chopped; 3 cups vinegar; 1 green bell pepper, finely chopped; 3 garlic cloves, fresh minced; 3 teaspoons salt

16 ingredients

4 steps

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
12 bunch parsley, chopped
3 fresh jalapeno chilies, chopped
1 large tomatoes, 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.