Texas Caviar - cooking recipe

Ingredients

1 qt. (32 oz.) black-eyed peas, cooked
1 small onion, minced
1 Tbsp. fresh green chili peppers, minced
1 large clove garlic, crushed
1/2 c. red wine vinegar
1/3 c. oil
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. freshly ground black pepper

Preparation

Mix all ingredients and refrigerate for 2 days.
Before serving, garnish with pimentos.
Will keep up to 2 weeks.