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Lone Star Caviar

Makes 7 1/2 cups.

  • 1 lbs. dried black-eyed peas 
  • 2 c. Italian salad dressing 
  • 2 c. diced green pepper 
  • 1 1/2 c. diced onion 
  • 1 c. finely chopped green onion 
  • 1/2 c. finely chopped jalapeno peppers 
  • 1 (3-oz.) jar diced pimiento, drained 
  • 1 T. finely chopped garlic salt to taste 
  • hot pepper sauce to taste 

Soak black-eyed peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat, and allow to boil until tender, about 45 minutes. Do not overcook. Drain well and transfer to a large bowl. Blend in dressing and let cool. Add remaining ingredients and mix well. 

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