| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Condiment | 24 | Servings | |
INGREDIENTS
| 1 | lb | Dried black eyed peas |
| 2 | c | Italian salad dressing |
| 2 | c | Green pepper; diced |
| 1 1/2 | c | Onion; diced |
| 1/2 | c | Jalapeno peppers; finely minced |
| 2 | oz | Pimiento; diced, drained |
| 1 | tb | Garlic; finely chopped |
| Salt to taste | ||
| Hot pepper sauce to taste | ||
| 1 | c | Parsley; chopped, optional |
INSTRUCTIONS
Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be stuffed in a tomato. Yield: 10-12 cups Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum Syd.Bigger@salata.com (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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