| 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.
A Message from our Provider:
“Jesus: Everything else will fade”