Mississippi Caviar - cooking recipe

Ingredients

1 c. salad oil
1/2 c. red wine vinegar
1 clove garlic, peeled and cut into fourths
5 drops Tabasco sauce
2 (15 oz.) cans black-eyed peas
1/4 c. chopped green onions

Preparation

Drain peas; add remaining ingredients and stir well.
Store in refrigerator at least 3 days.
After the first day, remove garlic. Serve with wide corn chips.