Texas Caviar - cooking recipe

Ingredients

1 lb. black-eyed peas
1 jar pimentos, chopped (with juice)
1 Tbsp. oregano leaf
1 Tbsp. Tabasco
1 bunch scallions, chopped fine
2 c. Italian dressing
1 Tbsp. Worcestershire sauce
1 tsp. pepper
1 bunch parsley, chopped
3 jalapeno peppers, chopped
1 green pepper, chopped
3 cloves garlic, minced

Preparation

Boil peas in salted water for about 30 to 40 minutes.
Rinse with cold water.
While they're warm, mix peas in with remaining ingredients.
Refrigerate for at least 24 hours, because the longer it sits, the better it gets.
Serve with crackers; saltines are the best.