Southern Caviar - cooking recipe

Ingredients

3 (16 oz.) cans black-eyed peas, drained
8 small white onions, thinly sliced and separated into rings
1 Tbsp. coarsely ground black pepper
1/4 tsp. Tabasco sauce
1 small jar capers, drained
1 (16 oz.) bottle Italian dressing
3 to 6 dashes liquid smoke

Preparation

Mix all ingredients.
Refrigerate 24 hours.
Drain, place in serving bowl.
Serve with Triscuits (may be made 5 days ahead). Serves 6 to 8.