Georgia Caviar - cooking recipe

Ingredients

1 lb. dried black-eyed peas
2 qt. water
2 c. Zesty Italian dressing
2 c. diced green peppers
1 1/2 c. finely chopped onion
salt and pepper to taste
1/2 c. dried jalapeno peppers
1 (2 oz.) jar sliced pimento, drained
1 Tbsp. minced garlic
tortilla chips

Preparation

Soak peas in 2 quarts water overnight.
Drain peas and place in large saucepan.
Add enough water to cover peas.
Bring to a boil, reduce to simmer and cook 40 minutes over medium flame. Drain.
Pour Italian dressing over peas; cool.
Combine next 6 ingredients and add to peas; toss.
Refrigerate 24 hours.
Serve at room temperature as a dip with tortilla chips.
Makes 7 cups.