Ingredients
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
tbsp Worchestershire sauce
1/2
bunch parsley, chopped
3
canned or fresh jalapeño chiles, chopped
1
firm, ripe, chopped tomato
1
green bell pepper, finely chopped
3
cloves fresh garlic, pressed or minced
Directions
1.
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!
2.
Serve with old-fashioned saltine crackers or with corn tortilla chips.
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